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C Street at Seoentk 
San Diego, California 

Franklin 6161 



CATALOG 

AND FOOD ENCYCLOPEDIA 






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HAMILTONS 

CATALOG 

AND 

FOOD 
ENCYCLOPEDIA 



1934 

23rd EDITION 

SUMMER 



HAMILTONS 

C Street at Seventh - - San Diego 
Franklin Six - One - Six - One 

Index on last pages of book 




The Main 
Sales Floor 

of 

Hamiltons, 

Showing the 

Modernity 

of the 

Fixtures 

and 
Furnish- 
ings. 



IAMHTOIS 



C=-A 



i J ERE is one store deliberately planned to afford the patron the utmost in 
■ ' service — and yet with it all a plane of prices suitable to every purse. 
Over half a century's experience in knowing what the public wants plus an or- 
ganization pre-eminet in its field puts Hamiltons in a position where it should 
merit your patronage. Let us serve you. 




Good Food 

Well Served 

Makes Hamiltons 

Fountain One of 

the Most Popular 

Dining Spots in 

Downtown 

San Diego. 

There is No 

Better Place 
Where You Can 

Enjoy Your 

Breakfast, Lunch 

or In-between 

Meal Snack. 



The Compact 
Afrar^ement 

of 

Merchandise 

on Hamiltons 

Shelves Affords 

the Purchaser 

Utmost Ease 

In Selecting 

What He 

Wants 





TOUR STORE 

YOU will find diversity of merchandise, the extra-ordinary quality charac- 
teristic of each item, the courteousness of the personnel, the service fea- 
tures such as charge accounts, telephont order and free delivery service and 
the fact that this institution embraces so many departments reason enough 
why you should make Hamiltons your store. 



Sunlight is One 

of the Principal 

Items Used in 

Hamiltons 

Baked Goods, 

As this Picture 

Shows. 

Hamiltons 

Bakery Goods 

Are Produced 

Under Superlative 

Sanitary and 

Hygienic 
Conditions. 




HAMILTONS - - SAN DIESO 



Service 

Please Note New Schedule for Loma Portal Luted Below 



ROUTE 


c 


Orders re- 
eived up to 


Will reach you 
between 


North of B Street to University Avenue 


Nigh 
9:00 

12:30 
2:00 




8:00 & 9:00 A. M. 


and 


A. M 


10 & 11:45 A. M. 


West of 6th Avenue to the Bay 


P. M 


2:30 & 4:00 P. M. 


Four Deliveries Daily 


P. M 


3:00 & 5:30 P. M. 






Mission Hills and all territory North of 
University Avenue and West of 9th 
Avenue. Three Deliveries Daily. 


Nigh 

.9:00 

1:00 


before 

A. M 


9:00 & 11:00 A. M. 
10 & 11:45 A. M. 


P. M 


3:30 & 5:30 P. M. 


Burlingame, University Heights, Normal 
Heights, East San Diego, Kensington 
Park and Talmadge Park and all terri- 
tory East of 8th Avenue and North of 


9:00 
2:00 


A. M 


10 A. M. & 12 M. 


Balboa Park and East of 25th Street and 
and North of Imperial Avenue. 
All territory East of Euclid, $2.50 
minimum orders. 

Two Deliveries Daily 


P. M 


3:00 & 6:00 P. M. 








2:00 


P. M 


3:00 & 5:00 P. M. 








South of Balboa Park to Imperial Avenue 


Nigh 
9:00 
2:00 




9:00 & 10:00 A.M. 


and East to 25th Street 


A. M 


10 & 11:30 A. M. 


Three Deliveries Daily 


P. M 


4:30 & 6:00 P. M. 






Point Loma, Ocean Beach, Mission Beach, 
La Playa, Pacific Beach, Old Town and 
Fort Rosecrans. 


9:00 


A. M 


10:30 A. M. & 
12:30 P. M. 


One Delivery Daily. La Jolla, every Day. 


12:30 & 2:00 P. M. 


Coronado, Tent City and North Island. 
One telephone call per order credited to 
your account. One Delivery Daily. 
North Island, $1.00 minimum order. 


1:00 


P. M 


3:00 & 5:30 P. M. 






Loma Portal, as far out as Zolo Street. 


2:00 


P. M 


330 & 500 P M 









SPECIAL DELIVERIES 

Up to and including the twenty hundred block $ .25 

Up to and including the forty hundred block 50 

Beyond forty hundred block 75 

Coronado, Tent City, North Island, Pt. Loma, Ocean Beach, etc 1.00 

NOTE 

On Saturdays and on days before holidays, all deliveries are approximately 
one hour later than this schedule. 



CATALOG & FOOD ENCYCLOPEDIA 



PHONE for FOOD 

the Modern Waij 

of Shopping 

- -for Convenience ^-... 

- -for Economy 




Dial Franklin 6161 for Qnick Sendee 

Telephone Order Dept. 
Open from 7:30 A. M. 'til 6 P. M. 

When you call Franklin 6l6l you are instantly connected with 

one of Hamilton* trained sales persons. You do not have to 

wait for your call to be transferred — the first person that answer* 

takes your order. 



Advantages of a Charge Account 

A charge account eliminates the annoyance of making change every time an 
order is delivered to your home. 

A charge account provides you with an accurate record of your household 
expenses. We render statements. 

A charge account enables you to take full advantage of our telephone order 
service and free, efficient delivery service. 



HAMILTONS - - SAN DIESO 




Hamiltons Mail Order Department has been perfected so that it gives the 
purchaser by mail all the advantages of a personal visit. 

Thus a variety and quality of goods, not often obtainable in smaller cities, is 
placed at the disposal of those living outside of San Diego. 

Prices, too, are often lower, and this saving is apt to pay the cost of trans- 
portation. We make no charge for packing and carting. 



Points to Remember When Ordering by Mail 

Imperial Valley Service is Quick and 
Inexpensive 

Uncle Sam delivers a ten pound package 
from San Diego to points in the Imperial 
Valley for only 19c. 

The 8:40 P. M. train of the San Diego 
and Arizona Railway arrives in Dixieland 
at 4:31 A. M.; Seeley, 4:55 A. M.; El 
Centra, 5:35 A. M. ; Heber, 6:20 A. M.; 
and Calexico at 6:35 A. M. 



Write plainly. 

Be sure to write your full name and ad- 
dress, indicating whether Mrs., Miss or Mr. 

State how you wish your goods shipped, 
whether by freight, express or parcel post. 

Unless you have a regular Charge Ac- 
count, please enclose remittance with orders. 

Money can be sent Express Money Order, 
Postal Money Order, Bank Draft or simi- 
lar method. 




This map at a glance, tells the story of Hamiltons frequent free deliveries 




FROZEN 
DAINTIES 

will help you make your parly an EVENT'. 

ICE CREAM, after all. is the one accept- 
ed and satisfying dessert .... the one re 
freshment in all the world that almost 
everyone likes — every season of the year. 
And how it does add that colorful variety 
—that SOMETHING— that makes your 
guests remember and talk about your 
party for months ! 

ICE CREAM CAKES: 

(round, square or heart-shaped) 

L ayers of El Rey ice cream of any flavor. 
dtcorated with whipped cream. Also in 
unique checkerboard design, decorated 
for special occasions with or without 
sponge cake. 

Small size, serves 8 to 10 $2.50 

Medium size, serves 12 to 16 3.30 

Large size, serves 16 to 20 4.10 



SULTANA ROLLS: 

I he sprightly zest of pineapple 
sherbet with strawberry mousse 
inlaid with glace fruits and 
nuts — decorated with whipped 
cream flowers. 

1 roll serves 8 $1.50 

2 rolls or more 1.25 per roll 

ICE CREAM PIES: 



r ie crust of sponge cake with thick fill- 
ing of El Rey Ice Cream, covered with 
fancy whipped cream and decorated with 
whipped cream flowers .... with designs 
symbolic of holidays. 
Serves 8 to 10. Each $2.00 



There are so many, many special moulds 
and combinations of fancy ice creams and 
mousses — including moulds for weddings, 
birthdays .... animals and flowers for 
childrens' parties — we couldn't begin to 
list them here. Ask for a copy of 
Hage's Modern Hostess Book 




iafifc. B 



HAMILTONS - - SAN DIEGO 




The Bakery Department, Laden with Good Things To Eat 



BREAD 

Ajonjoli, Boston Brosvn, Butter Roll 
Cracked Wheat, Egg French, Graham. 
Hamiltons French Sticks, Hamiltons Health 
(plain or with raisins), Plain Rye, Rye 
with caraway seed, Whole Wheat, Lima, 
Bean, Nut and Raisin, Nut, Raisin, Poppy 
Seed Twist, Potato, Pumpernickle, Soya, 
Saltrising, White, White Toast, 100 r /r 
Whole Wheat, Whole Wheat Toast, Wh:te 
Sandwich, Whole Wheat Sandwich. 

CAKES 

Special Cakes — Angel Food, Devil's 
Food, White Layer, Butter Sponge, Sun- 
shine, in 8, 10, 12, 14, 16, IS, 20 inch sizes. 

Silver Cake — Bride Decorated, in 8, 
10, 12, 14, 16, 18, 20 inch sizes. 

Hamiltons Special Wedding Cakes. 

Miscellaneous : — Angelfood, Apple 
Sauce, Butterscotch Delight, Cherry Pound 
(to order), Chocolate Delights, French 
Mocha Cakes, Hawaiian Slices, Jelly Rolls, 



Swiss Rolls, Individual Jelly Rolls, Lemon 
Squares, Nut Pound Cakes (to order), 
Old Fashioned Sponge Loaves, Old Fash- 
ioned Chocolate Spice Loaves, Plain Pound 
Cakes, Sunshine Cakes. 

Layer Cakes — Ambrosia, Baltimore, (to 
order), Caramel (plain), Caramel Nut, 
Checkerboard, Chocolate, Cocoanut, Devil- 
food, Dobos Caramel (to order), French 
Torte (oblong and round), Fresh Lemon 
(to order), Lemon Torten (to order), Me- 
dium Nut Layers, Mocha, Nut Fudge, 
Tutti Fruitti (to order). 

COFFEE CAKES, BREAKFAST 
PASTRIES 

Bear Claws (special filling), Brown Su- 
gar, Burterhorns, Pretzels (Danish Twists) 
Snails, Butter Rolls, Scones (Round Dan- 
ish), Raspberry Turnovers. 

COFFEE CAKES— Large 

Bee Hive, Black Alligator, Bolo, Braided 
(plain), Coffee Wreath, Coffee Ring (fill- 
ed), Danish (apricot filling), Fruited CoT 



CATALOG & FOOD ENCyCLOPEDIA 



BAKERy— (Cont.) 



fet Cake, Hooey Comb widi cream filling 

and out lop, Leipzig Kitchen (tilled), 
sel Kuchen. 

COOKIES— Home Made 
. Raisin, Ginger, Lemon. Oatmeal, 
Molasses, Butterscotch, Fruit Bars, Date 
Nut, Oatmeal Rock. 

DESSERT or FANCY TEA CAKES 

Assorted Angel Drops, Assorted Fancy 
PetilS Fours, Bridge Cakes (hearts, spades, 
diamonds, clubs). Crescent Tea Cakes, Des- 
se.t C.ik s. Swiss Rolls. 

DOUGHNUTS and CUP CAKES 

Cake Doughnuts, Raised Doughnuts, Iced 
Cup Cakes, Light Cup Cakes (iced). Spice 
Cup Cakes, Small Cup Cakes (to order), 
Olympics. 

FRENCH PASTRIES 

Assorted, Angel Food Slices, Chocolate 
Eclairs, Chocolate Squares, Charlotte Russe 
(to order), Devil's Food Slices, Logs, Mar- 
aschino Pyramids, National Slices. Rasp- 
berry Tartlets, Russian Tea Cakes, Sylvan- 
as. Tartlets, Tutti Fruitti, Whipped Cream 
Puffs. 

HAMILTONS EXCLUSIVE HOME- 
MADE XMAS SPECIALTIES 

English Fruit Cake (dark), White Fruit 
Cake, Pepper nuts. Springerly, Anise Drops. 

MISCELLANEOUS 

Bran Muffins, Bread Sticks, Cheese Cake, 
Cheese Straws, English Bath Buns, English 
Muffins, Honey Bran Muffins, Meringue 
Shells, Old Fashioned Shortcake Biscuits, 
Pate Shells, Shortcake Sponge Forms, 
Timhal Cases, Scotch Short Bread, Fruited 
Short Bread. 

PIES 

Apricot Chiffon, Boston Cream, Butter- 
crust Mince, Butterscotch, Caramel Nut, 
Cocoanut Cream, Cocoanut Custard, Cus- 
tard, French Banana Cream, Lemon 
Chiffon, Lemon Cream, Mince, Pineapple 
Cream, Pumpkin, Walnut Cream. 

PIES— Fruit 

Apple, Apricot, Cherry, Blackberry, 
Blueberry, Cranberry, Fresh Strawberry, 
Gooseberry, Loganberry, Peach, Pineapple, 
Raisin, Rhubarb, Strawberry, Youngberry. 

ROLLS, BUNS, Etc. 

Rolls — Ajonjoli, Baby Size, Butt-r 
Flake, Ciover, Dinner, Finger, French, 
Lunch, Napkin, Parker House, Poppy Seed, 
T Pa . Picnic, Whole Wheat, Whole Wheat 
Dinner, Salad Rolls. 



Buns — English Bath, Graham Sandwich, 
Sandwich. 

Kt tti rflaki: Rolls — New and espe- 
cially delicious. 

MiscellaNeoui— Baking Powder Bis- 
cuits. Ginger Bread. 

TEA AND FANCY COOKIES 

Almond Condes, Almond Macaroons, 
Almond Nut Wafers, Butter Confections, 
Cherry Wafers, Fancy Macaroons, Lace 
Wafers, Lady Fingers, Mint Wafers, Nut- 
ines. Vanilla Butter Wafers. 

CRACKERS 

Bent's Water Crackers — The Bent 
Water Cracker was first mad? by Josiah 
Bent at Milton, Mass., in 1801, and has 
been continually made in Milton since that 
date. 

The original formula, perfected and used 
by Josiah Bent, is still followed in the 
making of these famous crackers. As the 
name implies, the only ingredients a e the 
best winter wheat flour and pure cold 
water. The crackers are baked in Dutch 
ovens as of old. Heat for these ovens is 
provided by bundles of hard wood fago'.s 
which burn, leaving a pure wood a r h on 




PIE HEADQUARTERS IN 
SAN DIEGO 

Hamiltons prides itself on its pies. 



Here's one commodity that must be 
perfect to please man's taste. 
• • • 
Hamiltons has achieved that distinc- 
tion by years of experimentation in pro- 
ducing mouth-melting pies that win ac- 
claim from the masculine gender. 
Order 

HAMILTONS PIES 



HAMILTONS - - SAN DIEGO 



BAKERY— (Cont.) 



the surface. (The only manner in wh'ch 
the flavor can be obtained.) 

FEATURED UHANDS 
PRETZELS— Quintan's Butler. 
RYVIKA CklSPBREAD—V 2 and 1 lb. 

packages. 
BROWN BREAD— Friend's. 
HUNTLEY AND PALMER— Packages. 
Assorted cheese, Card party, Cocktail 
biscuit, Krisp bread, Nursery, Salad stix. 
OTHER BRANDS— PACKAGED 
LOOSE WILES SUNSHINE BISCUITS- 
PACKAGES — Arrowroot, Assorted dainty 
and fancy Butter Wafers, Austin Flakes, 
Bents Water, Black Walnut, Bridge, 
Butter Cream, Butter Thins, Cara Wheat, 
Cheese Wafers, Cheezit, Chocolate 
Cakes, Chocolate Wafers, Clover Leaf, 
Cream Stix, Dainty W^afers, Dessert 
Cream Stix, Dutch Rusk, Edgemont But- 
ter, Edgemont Ginger, Edgemont 
Graham, Fry Meal, Gift Box, Graham, 
Hydrox, John Aldens, Juvenile, Kreamy 
Wave Crax, Krispy 3^4 oz -> Krispy 
6I/2 oz., Krispy 1 lb., Krispy 2 lb. tin, 
Krispy 2 lb. refill, Lady Fair Tea Cook- 
ies, Mrs. Reed's Pattie Pastry, Mince- 
meat, Nobility, Oyster, Perfetto, Philo- 
pena, Snappy Ginger, Surprise Assort- 
ment, Toy, Treasure Wafers. Vanilla, 
Water, Zed. 
BULK — Academy, Afternoon Tea, Animtl, 
Arrowroot. Bents Water, Brandy Wine 
Buerre. Cheese Salad. Cheezit, Chocolate 
Eclairs, Chocolate Favorite, Chocolate 
Graham, Chocolate Mint, Chocolate 



For the Discriminating Hostess we suggest 
HUNTLEY & PALMER'S 

BISCUITS 

Cheese, Crackers, Cocktail Biscuits, 
Krispbread 



Davis Nut Shelling Co. 

Los Angeles, Cal. 



Purveyors of 

Fine Nuts to 

Hamiltons 

Bakeshop 

One reason why 

Hamiltons 

Bread and Cakes 

are so good 




M.M. Stix, Chocolate Peaks, Chocolate 
Regent, Chocolate Sprinkles, Cocoanut 
Bars, Clover Leaf, Cream Lunch, Dinner 
Biscuit, Dover Assorted, hdgemont 
Cheese, Egg Biscuit, Fairmont, Favorites, 
Fig Bars, Fingereites, Fruit Biscuit, Gin- 
ger Snaps, Graham, Hydrox, Iceberg, 
jester Wafers, Kreamy Waves, Krispy, 
London Sandwich, Lone Star, Macaroon 
Dips, Malted Stix, Maple Leaf, Martini 
Butter, Mince Pie, Monotone, Navy 
Bread, Nobility, Normand'ie, Orbit, Oys- 
ter, Orange Sandwich, Pantry Petite, 
Philopenas, Pilot Bread, Raisins, Ranco 
Sandwich, Regent, Scottie, Treasure 
Wafers, Vanilla. 

MELBETTS— White, Whole Wheat and 
Rye. 

MISCELLANEO US—Aara Rice Wafers,. 
Baby Educators, Bailey's Ginger Krisps, 
Bishops Vegetized, Bremner Butter Wa- 
fers, Caviar Puffs, Chantilly Kookys, 
Educator, Melba Toast (Cubbison's Veg- 
itized) Peak Frean Twiglets, Peterson's 
Eatsum Health Wafers, Peterson's Milk 
Wafers, Plato Pano, Pretzels, Prunula 
Crisp Bread, Rafco Melba Toast, Rice 
Cakes in Bulk, Rye Krisp, Sano Pano- 
Swedish Health Bread, Sanitarium Bran 
Biscuit, Toasted Muffin Crisps, Toaster- 
etts, Golden Bear plain. 

NATIONAL BISCUIT CO MP A NT 
COOKIES AND CRACKERS — Pack 
ages; Appeteaser, Butter Splits, Butter 
Wafers, Cheese Sandwich, Flake Butter, 
Nabisco, small, Oatmeal, Saratoga Flakes, 
Triscuit, Uneeda Biscuit, Vanilla, Vege- 
tized Wafers, Zwieback, not sweet, 
Zwieback, sweet. BULK — Animal, Bents- 
Water, Cheese Salad, Flake Butter, Gra- 
ham, Honey Maid, Lemon Square, Lunch, 
Pilot Bread, Saratoga Flakes, Soda 
Crackers, Toasted Dainties. 




(From the Famous Bakers of Sweden) 

This famous health bread is known and 
used, the world over because of its health- 
giving, yet non-weight building properties. 

Eaten as your Daily Bread 



CATALOG £ FOOD ENCYCLOPEDIA 



BEVERAGE! 




A section of 
Hamiltons temper- 
ature-controlled 
"wine cellar." Here 
all of Hamitons 
fine liquors are 
kept at proper 
temperatures by 
air conditioning 

, This room 
is your assurance 
that all liquors sold 
by this store will 
reach you in the 
finest condition 
possible — an im- 
portant factor 
that cannot be 
overlooked, 
particularly in 
connection with 
fine wines. 



Hamiltons Liquors are Quality Guaranteed 

Hamiltons prides itself on the fine quality of its beverages. Since the begin- 
ning this store has adhered steadfastly to a policy of stocking only the very finest 
liquors, irrespective of the margin of profit gained from same. Prices are as low 
as is consistent with good quality. 

It behooves you to purchase your liquors from Hamiltons because of the 
wide variety of our stock, the lowness of our prices and our absolute guarantee 
of quality. 



ALE 

Ale the heavy beer of England is gen- 
erally stronger and heavier than the lager 
varieties. According to type it varies bet- 
ween 5 and 89£ alcohol by volume. It is 
rich in food solids and is therefore nourish- 
ing. 



Guinness Foreign Extra Stout — 
Brewed since 1759 in Dublin, Ireland. 
Sole ingredients — barley-malt, hops, yeast 
and water. 

FEATURED BRAND 
Pickwick Ale. 

OTHER BRAND 
Guinness. 



Insist On 

PICKWICK ALE 



Always the choice of those who 
know and demand finest quality 



HAFFENREFFER & CO., 

BOSTON, MASS. 

Brewers since 1870 



Inc. 



12 



HAMILTONS - - SAN DIEGO 




CALIFORNIA'S LEADING SELLER 



^ACME 

JCAQER BEER 

The Favorite 



I I and 22 oz. sizes 



MARTINI & ROSSI 



VERMOUTH 

Imported from 
Torino, Italy 




".':.;\i lim 



A Good Mixer at 
Any Party 



paviJK' 



Sweet 



Dry 



W. A. TAYLOR & CO. 

NEW YORK 

Sole Agents 



VIEILLE 
CURE 



Pronounced 
"Vee-Ay-Cure" 



The Choicest 

of the 
CORDIALS 




MADE 1H FRAMCE 






CATALOG i, FOOD ENCYCLOPEDIA 



An Authentic Guide to Some of the More Popular Mixed Drinks 



DRY MARTINI 

1 portion gin 
3 portions dry Vermouth 
1 dash bitters 
Stir with ice. 

BRONX COCKTAIL 

1 part gin 

1 tsp. orange juice 

1 part French Vermouth 

GIN RICKEY 

1 part gin juice Vz lime 
crushed ice carbonated water 

GIN SOUR 

2 parts gin 1 part lemon juice 

teasp. granulated sugar 

MARTINI COCKTAIL 

2 parts gin 

1 part dry vermouth 

1 dash orange bitters 

NEW ORLEANS FIZZ 

1 part gin juice of Vz lemon 

1 part cream dash of lime juice 

1 egg white carbonated water 

1 teasp. granulated sugar 

CLOVER CLUB 

2 parts gin 1 egg white 

1 part lemon juice 

GIN FIZZ 

2 parts gin 

1 part lemon juice 

1 teasp. powdered sugar 
Carbonated water 

GIN SLING 

1 part gin lemon peel 

lump sugar, crushed stir with ice 

CUBAN COCKTAIL 

2 parts apricot brandy 

1 part gtn 

Vz part lime juice 

TANGO COCKTAIL 

Vz part apricot brandy 

2 parts gin 

1 part Italian Vermouth 

BRANDY FLIP 

1 apricot brandy 

1 egg white 

1 dash granulated sugar 




yfe-4 



TOM COLLINS 

l part gin 

% part orange juice 

1 teasp. powdered sugar 

carbonated water 

crushed ice 

MANHATTAN 

1 part Rye whislaey 

2 dashes angostura bitters 
2 dashes orange bitters 

1 part Italian Vermouth 
crushed ice 



WHISKEY FIZZ 

1 part bourbon whiskey 
V2 part lemon juice 
1 teasp. granulated sugar 
carbonated water 

WHISKEY SLING 

1 part bourbon whiskey 
1 lump sugar, crushed 
Mix with ice 

WHISKEY SOUR 

1 part bourbon whiskey 
Vz part lemon juice 
V2 part lime juice 

granulated sugar 

dash of grenadine 

OLD FASHIONED 

1 part Rye whiskey 

1 dash absinthe 

2 dashes angostura bitters 
granulated sugar 

, Lemon peel 

WHISKEY RICKEY 

1 part Rye whiskey 
V2 part lime juice 
carbonated water 
crushed ice 

GIN TODDY 

1 part gin 

Vz lump sugar, crushed 
Vz lemon peel 
stir with ice 

MINT JULEP 

Crushed mint leaves, bottom of glass. 
Add jigger of whiskey 

1 teasp. lemon juice 

Fill glass with dry, crushed ice 

2 heaping teasp. powdered sugar 
Pour 2 jiggers whiskey over all. 



HAMILTONS - - SAN DIEGO 



BEVERAGES— (Cont.) 



BEER— Full Strength 

Lager Beer — Most of the popular Am- 
erican Beers belong to this type. It re- 
quires a long period in the storehouse to 
ripen and clarify and takes its name from 
the German word "lager" meaning store- 
house. The most popular makes of th.'s 
type of beer vary b'tween 4% and ^/z% 
by volume in alcoholic content. 

Porter and Stout — A heavy beverage 
of ale type but much stronger in malt con- 
tent. It is heavy, slightly bitter, of dark 
b-own color and derives its name from the 
fact that at the t ; me of its invention it was 
considered a drink only for porters and 
working men. It makes an excellent ton ; c 
and is a pronounced blood builder. Stout 
is an Irish type of Porter. 

Blatz Brewing Company of Milwaukee 
contmues to pioneer by inaugurating the 
greatest advancement in the Brewing In- 
dustry in 20 years. Their new creation is 
called Brew-Dated Beer and every bottle 
of Blatz Old Heidelberg Beer has the 
exact date on which th? contents of the 
bottle was brewed plainly marked on the 
n~ck label. Thus Blatz has made it poss- 
ible fo r drinkers of Old Heidelberg to 
know that their beer is fully-aged. 

Schlitz Beer— "SCHLITZ" The Beer 
That Made Milwaukee Famous!!! What 
memories of gustatorial delight are con- 
jured up by that Famous name and slogan 
"Schlitz" — synonymous with "Quality for 
some 85 years. Every step in its manu- 
facture carefully controlled by experts of 
many years experience in the fine art of 
brewing a quality product. "Schlitz" the 
Enzyme controlled beer. 

FEATURED BRANDS 
A. B. C, Acme, Schlitz, Blatz. 



DRINK 




Milwaukee 
BREW-DATED 

Old Heidelberg Beer 



OTHER BRANDS 
Pabst Blue Ribbon, Budweiser, Guinness 
Stout {Imported), Rainier, Golden 
Glow. 

BITTERS 

What It Is — Bitters is a liquid in 
which a bitter herb, leaf or root is steeped. 
Medicinally, bitters are mild tonic or 
aromatic stimulants, employed chiefly to 
increase the appetite and improve diges- 
tion. 
Siegert's Angostura Bitters {British West 

Indies), (45% Alcohol). 
Femet-Branca {Italy) . 
Cresta Blanca California Orange Bitters. 

CHAMPAGNES 

What It Is — The Province of Cham- 
pagne, France gives its name to this, the 
aristocrat of all the wines. Due to the 
minute care necessary in all the phases of 
its complicated manufacture, the price of 
Champagne makes it prohibitive to all but 
the well lined purse. 

Even the grapes are cut with scissors 
and hand-picked for defective fruit before 
pressing. The wine is bottled before the 



mmoud- 




BEER 



FULL 

Strength 

Natural 

Lager . . . 

"Awarded 

World's 

Gold Medal" 

Full Pints (16 oz.) 
and 11 oz. Bottles 



CATALOG & FOOD ENCYCLOPEDIA 



BEVERAGES— (Cont.; 



completion of fennsnearioo and the oatmal 
gas genetates in ui« bottle. The boulea 
icked neck down until the fermenta- 
tion has ceased and the sediment settled, 
then, by a ptocess whereby the liquid is 
m the necK, a plug 01 ice containing 
the sediment is lemoved and the honks re- 
corked and wired. 

During the aging process the wine is 
Stored in vast cella.s where every bottle is 
under constant inspection. Credit for the 
invention of this wonderful wine is given 
to one Don Pengnon, a Monk, who pie- 
scented it to an uninterested world at the 
close of the 17th Centrury. It was not until 
many years later the full value of his gift 
w.u appreciated. 

MuMM'S Champagne — Inasmuch as the 
trend of the buying public is toward the 
finer brands, Mumm's Champagne once 
more stands at the top of the list as the 
World Famous Champagne from the 
Champagne District of France. In the 
homes of the artistocrats, in the dining 
and cocktail rooms of the smartest hotels, 
the world traveller and Champagne con- 
noisseur still finds that "Mumm's the 
word." Mumm's Cordon Rouge and 
Mumm's Extra Dry are the finest and most 
popular of Champagnes everywhere. 

(Domestic) 
Theonett Champagne-Type Grape Juice, 
Korbelsec, California, Paul Masson, Ex- 
tra Dry 1928. 

(France) 
Bollinger Brut Non Vintage, Mumm and 

Co. Extra Dry. Cordon Rouge. 
Paul Verdier, Asti Spumante (Italy) 
Sparkling Muscatel. 

COCKTAILS 

An American Invention — Although 
strictly an American invention, cocktails 
have won full approval of Continental and 
world-wide conniseurs. Many gourmets 
consider them an essential necessity to the 
appreciation of a well ordered dinner and 
for that matter a refreshing stimulant at 
any time. 

Foremost cocktails in popularity and de- 
mand are the Manhattan, the Dry Martini, 
the Bronx, the Gibson, the Bacardi, the 
Clover Club and the Old Fashioned, in 
order named. The first four of these rank 
easily by a ratio of fifty to one. Place any 
one of these, properly blended, mixed and 
served before your guests and you cannot 
go wrong. 



LYON'S MIXED COCKTAILS 

. I Ouperouj Manhattan j Mat- 

tint. 

MOUQUIN'S 
Martini. 

LIQUEURS AND CORDIALS 

WHAT They Are — Cordials are essen- 
tially an alter dinner dunk but may be 
used at any time desired. 

How To Serve — Always serve in the 
pony with a short whisky glass on the 
side. If desired trapped serve as follows; 
Fill two sherry wine glasses with snow ice. 
invert one over the other to form a con;: 
of ice that stands above the glass. Stick 
a short straw down the side of the bowl 
and serve with the pony of cordial. The 
cordial is to be poured over the ice and 
sipped through the straw. 

How To Keep — Cordials and Liqueurs 
should be stored in a dark cool place such 
as a closet. Prolonged exposure to strong 
light and radical changes in temperature 
will lead to deterioration in the flavours 
and color and in some cases cause the sugar 
content to crystallize. 

Apricot Cordial — A sweet heavy cor- 
dial made from Apricots. One of the finest 
types is manufactured in California. 

Peach Cordial — Same as the Apricot 
except for the difference in fruit. 

Benedictine — A heavy sweet liquor or- 
iginated by the Benedictine Monks at 
F'camp Normandy. 

Chartreuse — green and yellow — A 
medium sweet liquor originated by the 



PUNCH 

FOR YOUR PARTIES 

• • order it from 

Hamiltons • • 

made fresh to 

your order. 

Punch Bowl, Ladel and 36 glasses 
loaned without charge 

1 gal $1.25 

3 gal., per gal 1.15 

5 gal., per gal 1.10 

over 5 gal., per gal. .95 



16 



HAMILTONS - - SAN DIEGO 



BEVERAGES— (Cont.; 



Charthusian Monks near Grenoble, France. 
Brewed from herbs and fine brandy. 

CREME DE MENTHE — WHITE AND GREEN 
— A heavy sweet liqueur with the flavor 
of mint leaves. An after dinner favorite. 
Served generally frapped or in a high-ball. 

Creme de Cacao — A sweet heavy liq- 
ueur with the flavor of cocoa. An after 
dinner drink generally served in the pony 
or frapped. 

Vieille Cure : The liqueur formerly 
produced by the Monks at Cenon, France 
and today under a secret process is pro- 
duced the same way as it was over 200 
years ago. The product consists of the 
distillation of 52 flowers and has a base 
of 40 year old Fine Champagne Cognac. 
It is indeed an outstanding liqueur and is 
served generally after meals. 

White Label Ojen: The product is 
a Spanish Absinthe which contains none of 
the harmful ingredients associated with 
the name. It makes a delightful frappe 
and may be used in cocktails as a substi- 
tute for Absinthe. It is made by the slow 
process of distillation of pure wine spirits 
and re-d : "t : UeH with seeds and herbs. 
Distillerie P. Gamier 
(France) 
Grenadine, Orgeat; Liqueur d'Or; Liqueur 

Gamier Yellow ; Liqueur Gamier 

G-een; Abricotine: Peach L'quew: 

Cherry Liqueur; Blackberry Liqueur; 

Strawberry Liqueur; Creme de Men! he; 

Creme de Cacao; Anisette; Maraschino ; 

Curacao, lugs; Pousse Cafe; Par j ait 

Amour; Chartreuse, green and yellow. 

Absinthe 

Pe'nodr Liqueur D'Anis, France; white 
Label Ojen, Spain. 

Rocher, Freres, (France) 

(Individual Size) 
Roche"-, Freres {France); Individual Size: 
Ap-icot, Che-ry and Peach B-andy. Cur- 
acoa, Triple Sec, Creme de Menthe. 

Lyon's 

(California) 
FRUIT CORDIALS 
Apricot. Blackberry, Peach, Cherry. 
LIQUEURS 

Anisette. Creme de Cacao, Creme de 
Menthe green, Creme de Menthe white, 
Curacao, 12/25 oz. Jug, Jadine (Similar 
to Absinthe), Kummel, Pousse Cafe 
(Stone Jugs and Bottles), Grenadine. 
Miscellaneous 
(Imported) 
Vieille Cure; Marie Brizard Creme de 



Cocoa; Cherry Cordial; Liqueur Roache. 

GINS 

What It Is — Good gin is a product of 
the distillation of pure rectified spirits in 
which juniper berries have been steeped. 
For greater purity it is some times redis- 
tilled two or three times. 

The finest imported Gins come from 
Holland and England. Holland claims the 
origin of this liquor; the name Gin being 
a contraction of Geneva. 

Dry Gin is a double or triple distilled 
liquor with no sugar content. 

Tom Gin — A mildly sweet liquor. 

Holland Gin — A strong dry liquoi 
with an unpleasant odor. In some cases 
of kidney and bladder trouble it is of pro- 
nounced medicinal value; generally favored 
for medical purposes. 

Sloe Gin has a flavoring of Sloe Ber- 
ries. Sweet and heavy. 

Milshire Gin — Introduced by G. F. 
Heublein & Bro., many years ago, Milshire 
Dry Gin has the distinction of being the 
first scientifically distilled dry gin in this 
Country. 
Nicholson's Dry Gin (England) ; Fleisch- 

mann's Gin; Gordon's Dry Gin (Eng- 
land); Gordon's Sloe Gin (England); 

Milshire Gin; Lyon's Orange Gin; 

Lyon's Sloe Gin; Booth's High and Dry. 

LIQUORS 
Brandies 

Erandy is the alcoholic or spiritous por- 
tion of wine, separated from the aqueouf 
part, coloring matter, etc., by the process of 
distillation. The word is of German ori- 
gin, "brantwein," meaning burnt wine, or 
wine which has undergone the operation of 
fire. 

Brandy as a name is now used however 
to designate the distilled product of any 
fruit, thus Apricot Brandy, Peach Brandv. 
Cherry Brandy, Apple Brandy, etc. The 
word "Brandy" alone is always understood 
to mean the grape product. 

The most famous of all brandies is 
Cognac (""Coneyak"). Cognac is distilled 
from grapes as distinguished from wine, 
which is fermented. 

Cognac grapes are cultivated and ripened 
for the exclusive purpose of distillation; 
the boquet, body and spiritiousness of the 
brandy being always the object in view. 

It is a potent drink, usually carrying 
around 50% alcohol, features lightness of 



CATALOG & FOOD ENCYCLOPEDIA 



17 



BEVERAGES— (Cont.) 

body and volitahry, and owes ics frag 
principally to Oncnihic Hther. For some 
medical uses ic is preferable to Whiskey 

Fruit Brandies 
Brizard Apricot, Blackberry, i 

I Madrone Bonded 11 fears, Old Sjh 

Gjbrul Muscatel Brandy LOO proof-aged 

in the uood. 

Cognacs 

Robin {Prance), 5-Star Cognac; Hen- 
(J ' 5-5 tar Cognac; Martell 

{France), 5-Star Cognac; Lyon's {Calif- 
ornia ) . 

LIQUORS 

Bourbon and Rye Whiskies 

What It Is — The name Whisky or 
Whiskey is derived from the Celtic Usque- 
baugh ("Water of Life"). It is a distillate 
from starchy grains — corn, wheat, rye, etc. 
— which have been mashed with a quantity 
of malted barley for the purpose of chang- 
ing the starch to sugar, before fermenta- 
tion. 

Different distillers use varying content 
of grains and grain varieties in the mash 
formulae. 

The best guarantee of genuine Whiskey 
is the Government Bonded Stamp. Bonded 
Whiskies are always 100 proof or 50 alco- 
holic content and the age of the liquor 
in the container is plainlv marked on the 
stamp. 

In alcoholic content (outside of Bonded 
Goods) whiskey ranges between 80 and 
120 proof or 40 and 60 by volume. 

Bourbon — A distinct type originating in 
Kentucky and takes its name from Bour- 
bon County in that State. 

Malt Whiskey — A product of the pure 
barley malt; it is not used extensively in 
the United States. 

Sour Mash Whisky — A liquor from a 
mash in which the residue of previous dis- 
tillate has been used to mash the succeed- 
ing sweet grains . 

Rye — It's base is rye. It was once known 
as Monongahela. 

Scotch and Irish Whiskies — Mainly 
of barley base. They owe their peculiar 
smoky flavor to the old fashioned pot still 
method of manufacture. 

Rectified Whisky — This is merely al- 
cohol in wh ; ch a certain amount of reai 
whisky has been incorporated to supply 
the flavor. It differs very little from the 
cut products of the bootleggers during 



It's a mark of distinction 

to serve these 

distinguished 

LYONS & RAAS 

Beverages 




Lyons BELVISTA Dry White Wines 

Hock, Chablis, Rieslng and Sau- 
terne from the Napa and Sonoma 
Valleys. Do not store in ice box, but 
chill thoroughly before serving. 

Lyons BELVISTA Dry Red Wines 

Claret, Zinfandel, Chianti, Bui- 
gundy, Cabernet of finest quality. 
Should not be chilled; serve at about 
70° Fahrenheit. 

Lyons BELVISTA Sweet Wines 

Port, Sherry, Muscatel, Angelica, 
Madiera, Tokay from the finest 
vineyards of Central and Southern 
California. 

Lyons Fruit Cordials 

The choice of connoisseurs for 
over 80 years. Apricot . . Blackberry 
. . Cherry . . Peach. 

Lyons Mixed Cocktails 

Old favorites, blended from finest 
ingredients to suit the most exact- 
ing taste. Manhattan . . Martini . . 
Bronx . . Duperou. Bottled in old- 
fashioned "whiskey fifths" and flat 
full pint flasks. 
JOS. J. FINCH & CO. WHISKIES 

E. G. Lyons & Raas Co. brings us 
this famous old line of whiskies. 
Finest ingredients, talented blend- 
ing and thorough aging, since 1856. 

"Golden Wedding" . . "Belle of 
Anderson" . . "Gibson Rye" . . 
"Echo Springs" . . "Blackstone" . . 
in full quarts, 5ths, full pints and 
half pints. 

Also a complete line of 
Lyons' famous LIQUEURS 



HAMILTONS - - SAN DIEGO 



BEVERAGES— (Cont.) 



Prohibition. A Rectifiers License from the 
Government is all that is required to mai.*. 
this spurious product. Merchandise of this 
class is not handled at Hamiltons. 

How To Serve — It may be served 
straight, in mixed drinks or in a high-ball. 
The latter consists of a drink of whiskey 
in a tall glass with a piece of ice, the glass 
to be filled with ginger ale or charged water 

When serving straight always allow the 
guest to pour his own. Supply a fresh glass 
with each round also a side glass of ginger 
ale, soda water or ice water as the guest 
desires. The host always serves himself 
last. When opening a fresh bottle, shake 
it before pulling the cork. This will distri- 
bute high alcohols and oils that have a 
tendency to form on the top when the 
bottle has been standing. 

Scotch Whiskey & Scotch Liqueur 
Whiskey — These two types of whiskeys 
are frequently confused. Ordinary Scotch 
Whiskeys as sold all over the world vary 
in age from five to seven years, and these 
ordinary commercial products are the plain 
Scotch Whiskeys. It has been the custom 
of some of the whiskey distillers in Eng- 
land and Scotland to supply the very fine 
old whiskeys — ten years old or more — un- 



BENEDICTINE 




The preeminent 
after dinner liqueur 
of the world. Smart 
Americans serve it 
as the perfect end- 
ing of a fine meal, 
both for its un- 
matched flavor and 
as an aid to diges- 
on. There is only 
ne Benedictine — 

be sure the 
name appears 
on the label. 

La pvande 

liqueur 
Francaise 

Sole United 
States Agents 
JULIUS WILE 
SONS & CO. 

Inc. 

10 Hubert St. 

New York, N. Y 



der the label of "Scotch Liqueur Whisk- 
ey." 

Domestic 

Golden Wedding, Blended Bourbon; Belle 
of Anderson, Blended Bourbon; {These 
are blends of straight whiskies — no al- 
cohol or spirits added). 

Canadian Club (5 years); Old Bar bee, 
Aged in Wood 14 years, Bonded Bour- 
bon; Meadowbrook Blended Bourbon; 
Brookhill Bonded 16 years; Old Hermi- 
tage Kentucky Rye 16 years; Sunny- 
brook Kentucky Bonded 16 years; Sea- 
gram's Bonded Canadian Rye, 5 years; 
Pedigree Bonded Canadian Rye, 7 years ; 
Lyon's Straight Whiskey. 

Scotch Whiskies 

{Scotland) 
Dewar's White Label; Dewar's Victoria 
Vat; John Haig, bottles (12/5); Mc- 
Callum's Perfection; Haig and Haig 
White Label; Haig and Haig Pinch 
Bottles; White Horse, aged in the wood 
and miniatures ; Teacher's Highland 
Cream; Buchanan's Liqueur Scotch 
Blended; Sanderson's Vat 69. 

Irish Whiskies 

Old Bushmill's; Burke's. 

MISCELLANEOUS 

Genuine Benedictine D. O. M. Liqueur 
{France); Gilka Kummel {Berlin); 
Pernod' s Absinthe ; Cointreau ; Eduard 
Dubonnet Aperitif; Nuyen's Grenadine; 
Creme de Cassis, Brizard ; Chartres, 
Cuban Yellow; Creme de Menthe, Bar- 
denet; Creme de Menthe, Brizard; Jose 
Cuervo Tequila; Genuine Apple Jack; 
Duncan Nicol's Pisco Punch; Cresta 
Blanca de Orgeat; Cresta Blanca Grena- 
dine. 

RUMS 

What It Is — All liquors distilled from 
sugar cane or its by-products are called 
Rum 1 ;. P'-obably the most famous of th 01 "" 
n ■" th? da*"k red Jamaica Rum and the 
white St. Croix and Baca-di Rum. T 
same rules for serving whisky apply to 
rums. 
Lemon Hart Jamaica Rum; Bacardi Rums 

( Cuba ) , Carta Blan ca, Carta de O ro ; 

Bacardi Extra Superior; Lyon's Palmetto. 

VERMOUTHS 

Martini & Rossi Vermouth — The 
words Italian and French, as sometimes er- 
roneously applied to vermouth, are con - 
fusing. Any vermouth is essentially sec 



CATALOG & FOOD ENCYCLOPEDIA 



BEVERAGES— (Cont.) 



or dry. ncvtt sweet. The words Re 
and Dry arc employed to indicate the de- 

ol Dryness. Martini & Rossi Ver- 
mouth is called Italian simply because ii 
is made in Italy. Some mistakenly use 
"Italian" in place of Regular and T. 
jn place of Dry*. 

n it" the recipe calls for Regular or 
Dry or Both, shall you follow it implic tlyj 

nswer is: Provide yourself with both. 
then follow directions and. m time, 
own taste may lead you into variations 
winch will please you most. 
Cazalh & Prats {France), Dry Vermouth 

.-■: Martini & Rossi, Italian Sweet, 

Italian Dry; Mouquin French Type: 

Prat I Franct ). Dry Vermouth. 

WINES— CALIFORNIA 

Two Main Varieties — All wines are 
divided roughly into two groups: namely. 
Fortified and Dry. 

Fortified Wines — Brandy or wine spirit 
has been added to th? natural product to 
raise the alcoholic content to a point that 
will prevent fermentation of the remaining 
sugar content. Fermentation ceases at lS r /r. 
These wines run lS'r to 2Y/c alcohol and 
also retain a heavy sugar content. Po"t, 
Sherry, Muscatel, Angelica, Madeira anc 
kindred types come under this heading. 

Dry Wines — Wines that have been 
completely fermented and in which th ■ 
sugar content is practically negligible are 
called Dry Wines. They range from t u 
crisp astringent types like some of the 
Rhine varieties, to the smooth and deli- 
cately sweet Chateau Yquem and Haut 
Saturne. In alcoholic strength they vary 
between 11 % and 15 r /c. 

Sparkling Wines — Those retaining nat- 
ural carbonic gas. They are bottled befo'e 
fermentation has been completed, or by the 
addition of sugar. Champagnes, Sparkl'n" 
Burgundies, Sparkling Sauternes and many 
others come under this heading. 

Carbonated Wines — Those in which 
the sparkling effect has been artificially 
created by the injection of carbonic gas. 
Many varieties of the cheaper "'Sparkling 
Wines" are made in this way. Excellenc: 
of vintages is judged by the color, the 
Bouquet, the Flavor and the Body. 

Bouquet — The fragrance of the wine, 
usually described as Aromatic; Delicate; or 
Fragrant. 

Flavor — Usually described as Fruity, 
Nutty, Mellow, Musky. Wines that re- 



nin an abundance of tannin from th? 
husks and stems are referred to as Astring- 
l Hard; Those without this feature 
are described as Soft. Well balanced wines, 
gards to all these features, are said to 
pMsvess Breed ; or Style. 

Body — Refers to the solids content of 
th< v. me. Some wine such as the Bur- 
gundies are rich in solid matter. Others 
reach excellence with much less Bod 
\\ Ikh wine has approximately the amount 
oi "lids required for perfection in its type, 
it is referred to as Full, or Full Bodies. 

The terms Heavy or Light refer to the 
alcoholic content of wine. 

Vintage — Due to climatic and other 
natural conditions the grape crop of somy 
years is better for some types of wines 
than for others. Wine made from th 
crop of any one year is called the Vintage 
of that particular year. Vintages of the 
good years, for any particular type of wine, 
a ,- e of more value. One year it may be a 
Claret, the next a Burgundy, etc. 

Darrow Wines — The growing of vine- 
yards and making of wines in Mission San 
Jose and vicinity, dates back to the days 



When You Dine 

Drink 
Darrow's Wine 



^T)ARR< 



o%& 



WINE CO 

Old Mellowed 
Choice Wines 



20 



HAMILTONS - - SAN DIEGO 



BEVERAGES— (Cont.) 



of the Padres in 1797. 

The history of the Padres wherever they 
erected a Mission, looked for three things 
— land, water and climate. By this we 
mean to convey that the temperature of 
our State of California produces grapes to 
ripen at a point of sugar and acidity, suit- 
able for the advantageous fermentation of 
wines, similar to the famous wines of 
France. 

When To Serve — For a formal dinner 
the following may be accepted as the stand- 
ard: 

Apertij: A cocktail or a very dry Sherry. 
Dry Martini, Gibson, French Vermouth, or 
Dubonnet, are preferred for cocktails. 

Oysters: Dry white wine. A Rhine or 
Moselle will do, but nothing will compare 
with a Chablis, dry and crisp. They were 
made for each other. 

Soup: Nothing will do but a dry Sherry, 
preferably an Amontillado. 

Fish: A dry Sauterne, Graves, a white 
Bordeaux, or one of the heavier Rhine or 
Moselles as Hochheimer, Johannisberger, in 
the Rhines, Bernkastle Doctor or Braunc- 
berger in the Moselles. With Filet of Sole, 
Sandabs, Lobster Medoc is recommended. 
With baked fish White Burgundy. 



DRY SACK 




■map 



Here is a Sherry that 
will add grace to any 
table ! So carefully 
blended, so deliciously 
balanced that it may he 
served either before a 
meal, during it, or 
afterward. 



Particularly we re- 
commend it for a 
Sherry Party. Serv- 
ed with light hors 
d ' oeuvres (olives, 
sandwiches, cheese 
straws, potato 
chips, etc.) between 
5 and 7, it is a wel- 
come interlude be- 
fore dinner. 

Sole United 
States Agents 
JULIUS WILE 
SONS & CO. 

Inc. 

10 Hubert St. 

New York. N. Y. 



Entree: Red Wine. A Claret such as 
Ponet Canet, St. Julian, Chianti. Also a. 
good dry Champagne. With roast beei 
always a Claret. With veal or lamb v 
Champagne, Moselle or a Rhine wine ia 
recommended. 

Game: Burgundy is supreme. Pommard,. 
Chambertin, Volnay, Macon. 

Dessert: Port, a sweet Madeira, Chateau 
Yquem or Haut Sauterne, Sweet Cham- 
pagne or a Zeltinger. Do not serve Port 
however if Champagne has preceded. They 
have no affinity. 

With the Coffee: Liqueurs or Cognac. 
Creme de Menthe, Chartreuse, Benedictine,. 
Creme de Cocao. 

Bordeaux — The general character of 
Bordeaux is lightness in color and body. 
The lighter Claret is favored as a table 
beverage in the wine drinking countries. 
In medicine it has value as a tonic, acting 
as a gentle stimfulant to the digestive juices 
and the bowel action. Always serve at 
room temperature. 

Burgundy — The richest of natural wines 
and named after the land of its nativity 
the Province of Burgundy, in France. The 
most famous wines of this group are vinted 
from the grapes of the Cote d' Or, a hilly 
section in this Province. Burgundy is es- 
pecially rich in tannin or iron and is 
therefore valuable as a blood builder. As 
a tonic for invalids and convalescents it 
is without a rival. Serve still red Burgun- 
dies at a temperature of about 65°, the 
still white at 50°, sparkling types at 45°. 

Madeira — Wines of the Island of Mad- 
eira are World famous possessing distinc- 
tive characteristics that distinguish them 
from all others. Madeira itself is similar 
to Sherry Wine and the same rules can be 
followed in serving it. 

Rhines and Moselles — These famous 
wines from the valleys of the Rhine and 
the Muselle are often referred to as Hocks 
or Reislings. They possess a gentle stimu- 
lative action for the liver and kidneys and 
are a tonic to the nervous system. In cases 
of nervous prostration a moderate use of 
them is especially recommended. For table 
use, the dry type of both Rhine and Mos- 
elle should be served with the fish course. 
* sweet types are excellent dessert wines 
being delicate in flavor and fragrance. 
Sparkling Moselle is comparable to Cham- 
pagne and takes its place when served. 
Service temperatures: Dry wines 45 to 50. 
Sweet wines, 65. Sparkling Moselle 45. 

Port — According to Dr. Johnson this is 
"a drink for men." Yet its delicate bou- 



CATALOG & FOOD ENCYCLOPEDIA 



21 



BEVERAGES— (Cont.) 



qui?t, its rich and lingering flavor must be 
jn allurement to all. The name is from 
Oporto, Portugal, in the vicinity of which 
city this lovely wine originated and from 
where the finest of its type is still ex- 
ported. One of the most famous wines, 
probably the best known of tihem all. As 
I dessert wine it is a favorite, while its 
Strong propensity to improve with &gn 
makes it the delight of connoisseurs. Its 
outstanding qualities as a strengthening 
stimulant and energizer make it the first 
choice for the medicine chest. When 
served at table it is a dessert wine or may 
be served with the cheese. Eliminate it 
however if Champagne is on the menu. 
Serve at room temperature. 

Muscatel — A native of Italy is pressed 
from sweet Muscat grapes. It is a forti- 
fied sweet wine and in alcoholic content 
varies between 20 and 24. To those who 
like a heavy bodied wine without the dry- 
ness of Sherry or the richness of Pou, 
Muscatel is a happy medium. 

WINES— CALIFORNIA 

Darrow Wine Co. 
(Mission San Jose, Calif.) 
DRY WHITE— Vintage 1929-30; Chateau 
Y quern: Haul Sauteme; Riesling; Sau- 
terne; Dry Red Burgundy 1926; Port; 
Sherry; Angelica; Muscatel; Port; 
Sherry • St. Julian ; Zinfandel. 

Paul Masson Champagne Co. 

(San Jose, Calif.) 
DRY WHITE— Chablis, Sauteme. 
DRY WD— Burgundy; Cabernet. 
Artsto 
(E. G. Lyons and Raas Co.) 
Claret ; Burgundy. 

Belvista Wines 

(E. G. Lyons and Raas Co.) 
DRY WHITE— Chablis; Riesling; Saut- 
eme. 
DRY RED— Claret ; Zinfandel; Burgundy. 
SWEET WINES— Port; Sherry; Muscatel: 
Angelica; Madeira; Dry Sherry; Tokay. 
Cresta Blanca Souvenir Wines 
Sparkling Moselle; Sparkling Burgundy. 

Italian Swiss Colony 

{Sonoma County, Calif.) 
Asti Tipo, Red or White, Sauteme. 

Beaulieu Wines 

(California) 
Chateau Y quern; Cabernet; Sparkling Bur- 
gundy; Port; Sherry; Sparkling Moselle. 



A. Repsold & Co. 

Arco, 191™ Vintage ; Claret, Zinfandel 
Amorosa "Zinfandel, Assorted 1914-16. 

WINES— IMPORTED 

Bordeaux Wines 

(France) 

WHITE WINES— Craves Superieurs, Sec. 

1928, Barsac, 1928. G. Chicard Fils; 

Barsac Cruse and Fils; Sauteme, 1928. 
RED WINES— Medoc, 1928.' Margaux, 

1928.- Si. Julian, 1928,- Chateau Pontet 

Canet, 1925. 

Robertson Bros. Port Wines 

(Portugal) 
Privateer, Fine Old Tawney; Invalid, Taw- 
ney: Pyramid, Finest Old Tawney; Old 
White Port. 

Invalid Port 
(Portugal) 
Fonseca Invalid Port. 

Williams & Humbert's Sherry Wines 

(Spain) 
Solano, Full Med. Golden; Molino, Pale, 
Full Flavored; Amontillado, Pale, Deli- 
cate; Dry Sack, Nutty, Golden. 

Chanson Pere Et Fils Burgundy Wines 

(France) 
RED WINES— Macon, 1926; Beaujolais, 

1926. 
WHITE WINES— Chablis Sup., 1926> 

Sparkling Burgundy. 

Manuel Fernandez y Ca Jerez 

(Spain) 
Vino de Paslo; Oloroso: Victoria Amon- 
tillado; El Capitan Oloroso; Glorioso- 
Solera. 

Adolph Huesgen Moselle Wines 

(Germany) 
Zeltinger, 1931; Piesporter, 1931; Bern- 
kasteler; Berncastler, 1931, Doctor; Zel- 
tinger Schlossburg, 1931. 

Louis Suntrum Rhine Wines 
(Germany) 
Niersteiner, 1930; Liebfraumilch, 1929. 
Oppenheimer Reisekahr, 1928 ; Niersteiner 
Rehbach Spaetlese, 1930. 

Leacoclc & Co. Madeira Wines 

(Spain) 
"Ninety-Nine" ; Rich Old Bual. Very Rich 
and Sweet; Fine Old Sercial, Dry Wine 
of Great Breed. 

Italian Wines 
Chianta: Marsala Floria Sherry; Asti Spu- 
mante Sparkling Muscatel. 



22 



HAMILTONS 



SAN DIEGO 




MOUQUIN'S 



(Pronounced 
Mco-can) 



A name that has been 
identified with the finest 
in food products for three 
generations. 

COCKTAILS 

Mouquin's Cocktails are prepared in the same old-time flavors — Man- 
hattan, Bronx and Martini. They still retain all the sparkle, glow and 
twang of the old time cocktail. 

FRENCH BOUILLON CUBES 

Made from an old French Recipe, Mouquin's French Bouillon is a real 
soup, not merely a beef tea. The salt contained in these Tablets is only 
one-half of that contained in others. They are rich in vitamins A, B and C 
and contain many mine, als, 

GREEN TURTLE SOUP 

Prepared from selected Turtle meat, Mouquin Sauce Newburg — salted 
Sherry wine. ..A flavor that thrills! 



Truit 

"Rich and delicious" 



PANAMA 
PUNCH 

"Refreshingly different" 
The tang of tropical fruit 




REAL FRUIT JUICE SYRUPS 

Simply make a fruit cocktail, punch or 
frozen dessert. 

Supreme in quality and flavor. 
At the better food stores 




CATALOG & FOOD ENCYCLOPEDIA 



23 



BEVERAGES— (Cont.)— NON-ALCOHOLIC 



CIDER 

Varieties — Still cider is ordinary cider 
nude from crushed apples that is not car- 
bonated. 

Boiled Cider — is not a beverage at all, 
but a concentrated flavoring for mince meat 
and fruit cakes. 

FEATURED BRAND 
Boiled; Majlinellti Sweet, Still, Sparkling. 

GINGER ALE 

What It Is — Ginger ale of good quality 
consists of distilled water, ginger, lemon 
and other flavors (such as sarsaparilla), 
the product being finally carbonated to give 
the effervescence desired. Inferior products 
frequently contain red capsicum ("red pep- 
per") partly or wholly in place of ginger. 

FEATURED BRANDS 
C & C. White Rock, Canada Dry. 

OTHER BRANDS 
Clicquot Club. Pale Dry, Golden, Sarspar- 

illa; Gingerale Extract; Porno; Caliente 

Alum. 

JUICES 

FEATURED BRANDS 

PUNCH— Hamilton's. 

GRAPE JUICE— Island Queen; Tbeonetl 
Sparkling Champagne-Type Grape Juice. 

GRAPEFRUIT JUICE— Pi. Loma Florida. 

PINEAPPLE — Chimes Fancy: Pt. Loma. 

TOMATO — Chimes; Pi. Loma; Heinz. 

PASSION FRUIT— Cordial. Passionola. 

KRAUT JUICE— Point Loma. 
OTHER BRANDS 

'jRAPE — Alpine; Church's; LaMesita; 
Welch's. 

LIME — Rose's, Rainier Lime Rickey. 

LOGANBERRY— Lo/n. 

PINEAPPLE— Paradise Isle. 

POMEGRANATE— Garman's. 

TOMATO— Welch' f. Crosse and Black- 
well, Campbell. College Inn Cocktail. 

MINERAL WATERS 

Varieties — There are two principal va- 




The Champagne of Ireland 
Loved the World Over 



rictus of mineral waters: 

Table Mineral Waters are those which 
have little or no pronounced flavor and are 
only sufficiently alkaline to counteract to a 



1 


THEONETT 


■ 


CHAMPAGNE- 


n 


TYPE 


■ i 


GRAPE 


M 


JUICE 




Pure 


§| 


Exhilarating 


'$tgaSb 


Delicious 




THEONETT & CO. 


Juice 


Inc. 
Chicago, 111. 




77/.' Qhampagm efCjinger xAtes 



24 



HAMILTONS - - SAN DiEGO 



BEVERAGES— (Cont.)— NON-ALCOHOLIC 



certain extent acidic foods eaten at the 
table. 

Medicinal Mineral Waters are those em- 
ployed in the treatment of various disor- 
ders and diseases. The division between 
these two is not exact, as many of the 
milder and more delicate types are used 
for both purposes. 

Famous Brands — Some of the more 
famous brands and their constituents are 
as follows: 

Perrier — an effervescent table water 
from springs near Vergaze, in the south of 
France. Perrier, known as the champagne 
of table waters, is bottled as it bubbles 
from the spring with nature's own pure 
sparkling gas. 

Poland Water — from South Poland, 
Maine. It is only slightly mineral and is 
one of the best of domestic waters. It is 
used as a table water and a diuretic. 

White Rock— an effervescent table wa- 
ter from Waukesha, Wisconsin. 

FEATURED BRANDS 
Perrier, While Rock, Canada Dry Water 

OTHER BRANDS 
Apollinaris, Calso, plain and charged; 

Mountain Valley, Poland, Vichy Celes- 

tins, Shasta Water in Siphons, Crystal 

Bead Water. 

SODA and SODA POP 

What It Is — Soda water or soda pop is 
water rendered effervescent by charging it 
with carbon-dioxide. It is so called because 
the gas orginally employed was produced 
from bicarbonate of sodium. 

FEATURED BRAND 
Blatz Soda. 

OTHER BRANDS 
Schweppes Soda Water, Billy Baxter Club 

Soda. 

SYRUP FOR BEVERAGES 

Hay's Five Fruit — Only the finest of 





The leading mineral watar 

Order White Rock Water 
If You Want the Best 



"DRINK YOUR APPLE A DAY" 

COLD MEDAL 

CIDER 



fruits are used in Hay's FIVE FRUIT, na- 
tive raspberries from nearby gardens (fresh- 
ly picked and quickly packed in pure 
sugar), June strawberries at their best, the 
juice of prime ripe Hawaiian pineapples, 
oranges and lemons carefully selected from 
the best that Florida and California afford. 
The Five Fruit factory is a model of 
neatness and efficiency. Fruit presses and 
glass-lined tanks, joined by aluminum 
pipes to modern machines for filling and 
labelling, protect the product from any pos- 
sible harmful contact while on its way 
from Nature's source to you in its securely 
sealed red wrapped bottle. 

Hay's Five Fruit is an ideal mixer and 
goes well in many cocktails. It's delight- 
ful fresh fruit flavor imparts a tang to alco- 
holic drinks which will please all of youi 
guests. Always keep a few bottles in the 
cupboard for those "who just happen to 
be dropping in." 

FEATURED BRANDS 
HAY'S — Five Fruit; Raspberry. 
GINGER ALE EXTRACT— Hires. 
ROOT BEER EXTRACT— Hires. 

WATER CRYSTALS 

BRAND CARRIED 
Buck Head Water Crystals. 




THE CHAMPAGNE OF TABLE WATERS 



PERRIER. the exquisite 
French Table Water, bottled 
at the Springs in France, as 
it bubbles with Nature's own 
pure, sparkling gas, can now 
be sold at a price no higher 
than that of artificially 
"charged" domestic waters. 




CATALOG & FOOD ENCYCLOPEDIA 



25 



CHEESE 

Best Way to Cut Cheese 



In cutting for the first time, cut a 
section as shown in Fig. 1, and then 
push the two sides of the cheese to- 
gether as in Fig. 2 — the rind will thus 
continue to protect it. At the second 
meal, cut through crosswise and at the 
end or the meal, push the parts together (figure 3) so that the four quarter 
sections again make a circle. This process may be repeated as often as neces- 
sary. 




FEATURED BRANDS 
KNUDSEN'S— Cream Collage Cheese, bulk 
WIELASD BROS.— Circle X Broad Cam- 
embert 

BORDEN'S — American, Chateau, Pimiento 
and Swiss in l/ 2 lb. pkgs. 

BLUE MOON — American, Limburger, Pi- 
miento and Roquefort spread in pkgs. 
Camenbiie. 

KRAFT — American, Swiss in bulk; Old 
English. American. Brick, Pimiento. 
Roquefort .•ml Velreeta in packages; 
Camembert, Kay, Limburger, Old Eng- 



We Recommend 

KNUDSEN'S 




DAIRY 
PRODUCTS 



lish in jars; American, Parmesello and 
Parmesan grated, 

OTHER BRANDS 
BLUH1LL — Pimiento, Bluhill Cream 

(pkg-)- 
ALP EST RA ASSORTMENT— Bierkase, 

Briekase, Camembert, Edam, Gruyere, 

Roquefort. 
PINEAPPLE — Small, medium and large. 
MISCELLANEOUS— Camembert: German 

type. Imported; Bifrost, Brick. Oregon 

(bulk); French Rouge et Noir (pkg.) ; 

Brie, German type (pkg.) ; Edam, 40 per 



The World's Finest 
CHEESES 




KRAFT 



Made in California 

The Standard 
Since 1SS5 



WIELAND 
BROS. Ltd. 

Distributors 

San Francisco, 

Caiif. 

Circle (X) Brand Cheese. W. B. Brand 
Crabmeat. Neptune Brand Codfish, Nep- 
tune Brand Herrings, Neptune Brand 
Bloaters, Turk & Pabst Frankfurters. 
Romanoff Brand Caviar 




26 



HAMILTONS - - SAN D1ESO 



CHEESE— (Cont.; 



cent butler fat, Medium, English Ched- 
dar, English Cheshire (pkg.), Gjed-ost 



(bulk); Gouda; 
( bulk ) ; Gruyere, 
(pkg.); Imported 
(bulk) ; Lim burger. 
Monterey ( bulk ) ; 
Pabst-ett (pkg.); 



Grated American 
Tiger Emmenial 

Roquefort (bulk) ; 

Long Horn ( bulk ) ; 

New York ( bulk ) ; 

Parmesan ( bulk ) ; 



Parmesan grated ( bulk ) ; Parmesan, 
Crosse & Blackwell (pkg.); Philadelphia 
Cream (pkg.); Red Rock Cream; Pimi- 
ento and Relish; Sap Sago (pkg.); Stil- 
ton (glass) ; Stilton in Port Wine, 
Switzerland imported (bulk) ; Tillamook 
(bulk); Trauben; Swiss (pkg.); Welsh 
Rarebit, College Inn. 



CHOCOLATE 

What It Is — Chocolate is obtained by 
grinding roasted cocoa beans to a pasty mass 
and pouring this into molds. Cocoa beans 
grow in pods on the tropical cocoa tree. 
These beans are extracted from the pods and 
are cleaned, dried, cured, roasted, crushed 
and ground. The roasting process brings 
out the fine flavor of the bean. 

Whitman's Quality Foods — The 
narne^ Whitman's, on a product has 
been the symbol of quality since 1842. 
Each item is a product of distinction. 

Instantaneous Chocolate — Just 
what the name implies: the last word in a 
drinking chocolate. Use as directed on 
the container. Chocolate Syrup — in 12 
ounce jars — has the Seal of Approval of 
the American Medical Association, Com- 
mittee on Foods, because of its distinctive 
quality and purity. 

Cocoa — a superior product made from 
high grade beans only. Butterscotch 
Sauce — an outstanding product. A trial 
of this famous item will convince you. 
Marshmallow Whip — originated by 
Whitman's thirty years ago. It is dis- 
tinctly different in flavor and consistency. 
Each of the Whitman products contains 
only the finest and purest ingredients. We 
guarantee every Whitman item sold. 

FEATURED BRANDS 

Ghirardelli's Sweet in pkgs; Ghirardelli's 

Ground; Whitman's Instantaneous 

Ground; Whitman's Chocolate Syrup. 

OTHER BRANDS 

PACKAGE — Baker's Unsweetened, Dot, 



w 



H I TMAN'S 

Prodnnts of Distinction 

INSTANTANEOUS CHOCOLATE 

COCOA 

CHOCOLATE SYRUP 

in 12 oz. Jars 

MARSHMALLOW WHIP 

BUTTERSCOTCH SAUCE 



Roof Garden Dipping Chocolate. 
SYRUP— Hershefs 

COCOA 

What It Is — Cocoa is made from finely 
pulverized chocolate with half of the fat 
temoved. 

FEATURED BRANDS 
Ghirardelli's, Whitman's. 

OTHER BRANDS 
Baker's, Bensdorp's, Droste, Nestle's. 
Phillip's Digestible, Van Houten. 



m=%, 



HAMILTONS 

OWN DELICIOUS 

BALCONY BLEND 

COFFEE 

Lower in Price-Better in Quality 

Prepared piping hot for your picnic 
in 5 and 10 gallon thermos tanks, each 
gallon yields 20 cups, per gallon 40c 

These special thermos tanks will 
keep the coffee piping hot for many 
hours. Easy to serve — faucets on side. 
Loaned free of charge. 

This is the same delicious coffee serv- 
ed at our fountain — large cup 5c when 
served with food, served with pure 
rich cream. 



CATALOG & FOOD ENCYCLOPEDIA 27 



A Multitude Of Varieties 

Each variety of coffee has its own distinguishing flavor and bean. One of 
the most popular myths in the whole history of coffee is that pertaining to gen- 
uine Mocha and Java coffee. The actual amount of genuine Java coffee that is 
consumed in the United States is somewhere in the neighborhood of two-tenths 
of one per cent, yet how many times have you been assured that the coffee you 
are purchasing is genuine Java? 

Years ago the term "Java" acquired its reputation when the Dutch Govern- 
ment established a monopoly of the coffee industry and sold its stock of coffee, 
after aging and mellowing them, as "Old Government Java," though the coffee 
was actually grown in Sumatra instead of Java. Coffea arabica is the scientific 
name for the coffee which was originally grown in Arabia and from there 
brought to the island of Java. The term "Java" has been much abused, hence 
the United States Department of Agriculture has ruled that only coffea arabica 
that is grown in Java can be labeled and sold as Java coffee. The coffea arabica 
that is grown on the island of Sumatra is the same as that variety of coffee 
grown on the island of Java, though the former is sold under the label of "Java 
grade" or "Java style" coffee. Coffea arabica is one of the best coffees on the 
market, whether grown in Java, Arabia, Sumatra or elsewhere, and commands a 
higher price. 

Brazil Coffees — There are two principal varieties of Brazil coffees: the Rios and 
the Santos, deriving their names from the two seaports from which they are shipped — 
Rio de Janeiro and Santos. Brazil coffees are perhaps one of the most heavily consumed 
in the United States. Rio coffees are heavy in body and have a very distinquished flavor 
and aroma. Santos coffees are generally milder than the Rios and very smooth and pleas- 
ing in the cup. 

Colombia Coffees — One of the principal varieties of the Colombia coffees is the 
Bogota variety, a mountain-grown coffee having a large bean and a full-bodied fragrant 
brew, which is the basis of a great number of high grade blends. 

Venezuela Coffees — Venezuela produces two well-known varieties: Maracaibos 
and La Guayra. 

Central American Coffees — This country produces three prinicpal varieties: Gua- 
temala, Costa Rica and Salvador. 

Mexico — The principal varieties from this country are the Tepic and Caracolillo and 
the Oaxaco. 

West Indies — This country produces Jamaica coffee, Haitian and San Domingo. 

FEATURED BRANDS Jones-Thierbach Co.'s genuine Mocha 

Hamilton; Balcony Blend, Hamtltons Spe- anc ) j ava Coffee has the distinction of 

cial, Jones Tbierbacb Mocba & Java, being probably the world's most travelled 

Hamtltons Prepared Coffeee with Cream. coffee before it is roasted and packed. The 

Schilling's, M.J.B., Point Loma High fi nest coffees from Java in the Dutch East 

Grade. Ind-es are exported to Amsterdam. The 

_ on A\irtr highest quality Mocha Coffee in the world 

OTHER BRANDS is grown in the Yemen District of Ara- 

BULK— Mocha and Java Blend. Mocha bia. Jones Thierbach Company imports 

(strong), Java (mild), Heavy Roast. f rom Amsterdam and the Yem n District 

PACKAGES — Hills Bros. Red Can, Max- only the finest grades of these two coffees 

well House, Chase & Sanborn's, Ben Hur for blending their Mocha and Java. It has 

Drip, Big Five, Kona, Quick. been famous for almosr a generation. 



28 



HAMILTONS - - SAN DIEGO 



COFFEE— (Cont.) 



COFFEE— CAFFEINE FREE 

What It Is — Caffeine is the active prin- 
cipal in coffee which gives to the brew its 
stimulating properties. The effect of caf- 
feine on one's health will always be a ques- 
tion of debate. One great professor has 
said that coffee as a beverage properly pre- 
pared and rightly used augments mental 
and physical activity and may be regarded 
as the servant rather than the destroyer of 
civilization. 

BRANDS CARRIED 
Kaffee Hag, Sanka 

COFFEE— SOLUBLE 

What It Is — Soluble coffee or instant 
■coffee is made from concentrated liquid 
coffee from which the water has been eva- 
porated. The evaporating process results in 
minute brown crystals, resembling pulver- 
ized coffee, which are soluble m either hot 
or cold water. Soluble coffee varies in 
flavor with the quality of the coffee used 
and the methods employed in its prepara- 
tion. 

G. Washington's Coffee — Is the 
■easier way of making delicious coffee and 
coffee flavored desserts, without coffee pot, 



M 


* J * 


B 




*S^H6 FOB PH'P- PtWOUroT^? 




MJB 


^^H ■BE 3BJP J^H 


m^ 


*j££} "iT-WFETV- ■Witf'^Sg 




The 

Quality 

Coffee 

of 

America 





strainer, waste of time, effort or product. It 
is simply made without boiling or brewing. 
With all these added advantages G. Wash- 
ington's Coffee is most economical. True, 
the can looks small, but it is all coffee and 
no grounds. A small tin of G. Washington's 
Coffee will make just as many cups of cof- 
fee as will a can of ordinary coffee ten 
times its size. 

FEATURED BRAND 
G. Washington's. 

COFFEE SUBSTITUTES 

Not Real Coffee — There are today on 
the market many beverages which are used 
as substitutes for coffee but which, al- 
though many are brewed in the same man- 
ner as coffee, can not be classified as coffee 
because they are made purely from blends 
of cereal grains, dried fruits, etc. 

Chicory — Is the roasted leaf of a plant 
similar to the cabbage which is frequently 
used both as a substitute for coffee and as 
a blend with coffee. 

FEATURED BRANDS 
Battle Creek Minute Brew, Crosse & Black- 
well Coffee Essence, W. H. Y. Cafe des 
Invalides, Chicory, Ficgo, Hollywood 
Cup, Instant Postum, Kneipp Malt Ce- 
real, Postum, timer's Breakfast Beverage. 




For 

Discriminating 

Coffee 

Drinkers! 

America's finest 
Mocha and Java 
blend, super- 
vacuum-packed in 
glass. Comes 
fresh . . . and 
stays fresh . . , 
to the last spoon- 
full 



FRESHEST IN FLAVOR . . 
QUICKEST TO MAKE ! . . 

Make coffee right at 
the table. That's 
what you do with G. 
Washington's. Just 
add hot water to the 
coffee crystals. 

G. WASHINGTON 

Coffee Refining Co. 
Morris Plains, N.J. 




CATALOG & FOOD ENCYCLOPEDIA 



2? 



Unharmful — During the past few years 
vast improvements have been made in the 
materials used to color foods. The use of 
harmful chemicals has been eliminated by 
law. Every tint desired can now be ob- 
tained in perfectly harmless extracts, ap- 
proved by the government after painstaking 



anaylsis and investigation. 

FEATURED BRANDS 
Kingi Pastes, Blue, Green, Orange, Red, 

Rose, Yellow. 
Schillings Liquid 

Yellow. 



Green, Red, Violet, 



CONDIMENTS 



ALLSPICE 

What It Is — Allspice is the dried fruit 
of a small West Indian tree called the 
"Pimento." It is about the size of a small 
pea and looks like a whole black pepper. 
It derives its name from the fact that its 
flavor is similiar to that of a mixture of 
cloves, cinnamon and nutmeg. 

FEATURED BRAND 
Schilling 

CAPERS 

Capers Defined — Capers are the flower 
buds of a bush which flourishes by th? 
Mediterranean Sea, Buds which are about 
the size of small peas are dried and then 
preserved in vinegar. They are used as flav- 
oring for meats and in making sauce. 

VARIETIES CARRIED 
Small, medium and large bottles; 

French in pis. 

CHILI POWDER 

What It Is — Chili Powder is a very 
pungent spice made from ground chilis. 

BRAND CARRIED 
Eagle 

CINNAMON 

What It Is — Cinnamon is the baric of a 
small evergreen tree growing in Ceylon, 
Java, Brazil, Egypt and the West Indies. 
The bark is very thin and smooth and has 
a light brown color. 

Quality Test — The quality of cinna- 
mon can be determined by mixing one part 
of it to ten parts of hot water, then dip a 
cube of sugar in the solution and place on 
the tongue. The flavor will then be clearly 
evident. 

FEATURED BRAND 
Schilling 

CURRY POWDER 

From The Far East — Curry Powder is 
a pungent seasoning which originally came 
from India. It consists of a mixture of 
black pepper, turmeric, cayenne, coriander 



seed, ginger and a number of other ingre- 
dients. 

FEATURED BRAND 
Schilling 

OTHER BRANDS 
Crosse & Blackwell, James P. Smith. 

CLOVES 

What They Are — Cloves are the dried 
flower buds of the clove tree. When picked 
they are reddish in color but turn brown 
after being dried. 

FEATURED BRAND 
Schilling 

GINGER 

What It Is — Ginger is a spice ground 
from the root of the ginger plant which 
grows in China and a number of tropical 
countries. Whole ginger is sometimes 
coated with lime or whiting to improve its 
appearance. Spice ginger is not to be con- 
fused with crystalized ginger which is eat- 
en as a confection. 

FEATURED BRAND 
Schilling 

MUSTARD— DRY 

What It Is — Dry mustard is the ground 
seed of the mustard plant. 

Varieties — There are two varieties of 
mustard : the White, producing smooth, 
pale yellow seeds, and the Black, with seeds 
smaller, more irregular and dark brown on 
the outside, though also yellow inside. 

FEATURED BRAND 
Schilling, Colman's. 

MUSTARD— PREPARED 

What It Is — Prepared mustard is a 
paste composed of a mixture of ground 
mustard or mustard flour with salt, vine- 
gar, and with or without spices or other 
condiments which do not simulate the color 
of yellow ground mustard. If a coloring is 
added, such as turmeric, it must be stated 
on the label. 

Difference In Prepared Mustard — 



30 



HAMILTONS - - SAN DIEGO 



CONDIMENTS— (Cont.) 



In making prepared Mustard many things 
must be considered. It is essential to se- 
cure first class seeds in order to avoid 
waste matter when the mustard is ground. 
To get the finest flavor both brown and 
yellow mustard seeds must be used — and 
in addition the mustard must be grown in 
the right kind of soil. Only a few coun- 
tries produce fine quality seeds. 
FEATURED BRANDS 
Cresta Blanca, Heinz, Louit Freres French 

Moutarde Diaphane, Wilivin, Schillings 
OTHER BRANDS 
Dusseldorf Imported {German'), Dussel 

dorf German style, Gulden's, French's 

Salad, Horseradish Mustard, German in 

steins. 

NUTMEG AND MACE 

What It Is — The nutmeg is the kernel 
of the fruit of a tropical tree native to 
Asia, South America and Africa. The pink 
or red flesh covering it is the almost equal- 
ly popular spice known as mace. The whole 
fruit, about as large as a peach, and a yel- 
lowish-green color, is often preserved whole 
as a sweetmeat. 

FEATURED BRAND 
Schilling 

PAPRIKA 

What Is It — Paprika, which is the Hun- 
garian word for "pepper", is obtained by 
grinding dried, ripe, red, sweet peppers of 
a mildly pungent flavor. 

Varieties — Hungarian Paprika is papri- 
ka having the pungency and flavor charac- 
teristic of that grown in Hungary. Spanish 
Paprika is paprika having the characterises 
of the milder paprika grown in Spain. 
Rosen Paprika is a high grade Hungarian 
paprika prepared by grinding selected pods 
of paprika. 

FEATURED BRAND 
Schilling 

OTHER BRANDS 
Korona Hungarian 1 and 2 oz. 

PEPPERS 

What They Are — Peppers, as they are 
ordinarily known, are the other half of the 
salt and pepper combination, but actually 
there are numerous varieties of this gteat 
family which are used as seasonings, aside 
from the ordinary black and white pepper. 
The great family is known as the "Capsi- 
cum" family. 

Black Pepper — Is the dried immature 
berry of a climbing shrub. The ground 
black pepper is obtained by grinding the 
entire berry, black coating and all. 



FEATURED BRAND 
Schilling, black, white, cayenne. 

SEED 

VARIETIES CARRIED 
Anise, Caraway, Comina, Cardamon, Cel- 
ery, Dill, Poppy, Mustard, Sesame 

SPICES— GENERAL 

Mint — Is the dried leaves of the spear- 
mint plant, a very popular flavor. 

White Pepper — Is obtained by grind- 
ing the mature black pepper berries after 
the outer black coating has been removed. 
SCHILLINGS— Dill Seed, Marjoram. Pal- 
try Spice, Sage, Savory, Thyme, Tur- 
meric, Jap Chilis, Oregano, Pickling, 
Poppy Seed, Rosemary. 
MISCELLANEOUS— Crosse & Blackwell's 
Dry Mint; Irish Moss. 

POULTRY SEASONING 

What It Is — Poultry seasoning is a pre- 
paration of spices and herbs ready mixed 
for use in stuffing fowls. 

FEATURED BRANDS 
Schilling; Bell's 

SALT 

Free Running Salt — Salt which is 
known as free running salt has about one 
per cent of magnesium carbonate added to 
it, which keeps it from absorbing moisture. 
Iodized Salt — Is salt which contains a 
minute quantity of iodine, reputed to be 
effective in the prevention of goiter. 

FEATURED BRAND 
Leslie Iodized, Leslie Shaker 

OTHER BRANDS 
Diamond Crystal Cooking, Shaker, Flake; 
Morton's Cooking, Shaker, Iodized; Cook- 
ing salt in 11/2 lb. bags; Ice Cream Salt 
(bulk and 50 'lb. bags) Dairy Salt; Sea 
Salt for bathing: Hollie's Vegetableized 
Sterling Salt, Nu-Vege-Sal. 

SALTS— FLAVORED 

What They Are — Flavored salts are or- 
dinary table salts ground in a fine powder 
with such strongly flavored dried vegeta- 
bles as onion, garlic and celery. These salts 
furnish the characteristic flavor of th'se 
vegetables, yet leave no trace of strong odor. 

FEATURED BRAND 
Schilling's Celery, Onion, Garlic. 



DIAL FRANKLIN 6161 

• • and save yourself many steps 



CATALOG & FOOD ENCYCLOPEDIA 




A Gift of Hamilton* 
Chocolates is indeed 
a sweet Remembrance 



Made in our sunlight kitchens, as only our skilled candymakers can blend the 
choicest ingredients to produce those mouth-melting tasties to tantalize the palate 
of the sweet-tooth. There are three varieties of Hamiltons chocolates and con- 
fections, "Finest," "Pandora" and "Country Club." In addition, there are many 
unusual and delightful special creations from our candy kitchens. All are listed 
below. 



Hamiltons Victoria Chocolates, Rum 
Flavored, 1 lb. box, 60c. 

Best Chocolates and Confections in 1, 
2, 3 and 5 lb. boxes and bulk. 

Finest rich milled fondant chocola'e 
coating — utmost perfection in centers — 
combined with fresh country cream and 
butter and choicest nuts and fruits; p e- 
pared by skilled labor to make Hamil- 
tons "Best" the most satisfactory and 
delectable of sweets. 

Chocolate covered almonds, walnuts; co- 
coanut preserve; pecans, cherries, al- 
mond butterscotch; p'neapple; pecan 
dates; ginger, etc. 



Confections include almondettes, snperba 
gems. 

"Country Club" Chocolates and Confec- 
tions in 1, 2, 3 and 5 lb. boxes and bulk. 
Popular and delicious. Country Club 
chocolate coating — cream, nougat, cara- 
mel centers. 

Assorted Country Club confections in- 
clude Turkish Paste, Peanut Nibbles, 
Nougat Chews. 
Special Creations: Full Cream Caramels 
(assorted), Bittersweet Chocolates, Bon 
Voyage Mints, Bridge Receptions, Choc, 
covered Mints, Cream Wafers, Fairy Wa- 
fers, Old Fashioned Chocolate Drops, 
Peanut Clusters, Cocoanettes, Pralines. 





J? 


When^ 


ill 




- - you are a week-end guest, take a box 
of Hamiltons' Chocolates to your hostess, 
. . . she will be doubly pleased, by your 
thoughtfulness and by the deliciousness 
of these marvelous confections. 




In 1, 2, 3 or 5 
pound boxes. 


HAMILTON'S CHOCOLATES 

60c and $1, the pound. 



32 



HAMILTONS - - SAN DIESO 



OTHER CONFECTIONS 



BUNTE'S CANDIES 

Assorted Diana, Diana Mints, Fruit 
Tablets, Nut Butter Cups, Opera Sticks. 
Rarebits, Caramel Suckers. 

COUGH DROPS 

Bunte's, Hoarhound, Imperial Cinnamon 
Drops, Licorice Drops, 

FRUITS— Candied and Glace 

Assorted Glace Fruits in 1, 2, 3 and 5 
lb. boxes. Glace Cherries and Pineapple in 
bulk, Glace Ginger in packages, Angelique. 

GUM 

Gold Tips, Beeman's, Beechnut, Den- 
tine, Peptyne, P. K.'s, Wrigley's. 

MARSHMALLOWS 

Bulk: Gimbal's in 1 and y 2 lb. tins. 

MINTS 

Gimbal's Banquet Mints, Gimbal's 
Bridge Mixture; Gimbals Cream Rose and 
Mint Leaves; Card Parry Peppermints ; Life 
Savers (all flavors) in packages; After 
Dinner Lime; Merroemints from England; 
Regal; U All No, small and large pack- 
ages; Tiny Mints. 

SALTED NUTS 

Pecans, Cashews, Almonds and Peanuts. 



YOU 


WILL ENJOY SERVING 




Zi$A^ FAMOUS 




** ' CANDIES 


Creamy 


Mints - Real Fruit Jellies 


Possess Unique Individuality 



HOME MADE CANDIES.' 

Made of Finest 

and Purest of 

Materials 

E. L. KRUSE 

Manufacturer for 
Hamiltons 

Order a Pound Today 



MISCELLANEOUS CANDIES 

Aplets, Assorted Hard Mix (jars), Opera 
Sticks, Butterscotch Lolly Pops, Jack Straws, 
Assorted Jelly Strings, Riley's Rum and 
Butter Toffee, Peppermint Lozenges. 

MISCELLANEOUS BULK CANDIES 

Assorted Cream Wafers, Sipper Sticks, 
Assorted Fancy Chews, Bridge & Reception 
Wafers, Butterscotch Wafers, Cake Candy, 
Caramels (nuts, chocolate, vanilla), Cho- 
colate Fudge, Chocolate Spray Cake Candy, 
Choice Crystal Bon Bons, Cream Bon 
Bons (fruits and nuts), Decorettes Cake 
Candy, Diviniry, Gimbal's Banquet Jelly, 
Gimbal's Pure Fruit Turkish Paste, Gim- 
bal's Hershey Kisses, Honor Bridge 
Mixture, Jack Straws, Jelly Strings and 
Drops, Jujubes, Lemon Drops, Sticks 
(Lemon, Mint, Cinnamon, Clove, Lime), 
Pontefrat's Licorice Wafers, Magnolias, 
Fudge (maple, vanilla, chocolate), Maple 
Sugar Cakes, Nonpariel Seed, Nut Cara- 
mels (vanilla, chocolate), Peanut Brittle, 
Brazil, Cashew and Pecan Brittle, Pecan 
Wafers, Peppermint Wafers (chocolate), 
Peppermint Kisses, Rock Candy, Stuffed 
Dates, Butterscotch Suckers, Sunbeam 
Kisses (assorted and Mint), Vanilla Cream 
Fudge, Victoria Brittle, Walnut Patties. 

MISCELLANEOUS PACKAGE 
CANDIES 

Chocolate Cigarettes, "I'm Scotch" 
(novelty butterscotch book), "Scottie" 
(not a dog story) by Reed, Small Blacks, 
Droste Pastilles, Chocolate Yeast. 

PACKAGE CHOCOLATES 

Baker's Tablets, Hershey's, Nestle's plain 
and nut, Peters'. 



Do You Receive Your Copy 

of 

HAMILTONS 

WEEKLY 
BULLETIN ? 

It lists our specials for the week 

as well as many suggestions 

which will help you with your 

menu problems 

♦ 

We would be plad to 

add your name to our 

mailing list 



CATALOG i FOOD ENCyCLOPEDIA 33 



DE1LICATESS 



The viands of many states and foreign climes are to be found on the spot- 
less white counters of this most popular department — "Your Downtown 
Kitchen." Pork sausages rushed by express from Wisconsin; fish delicacies 
from Gloucester and Pacific waters; crisp potato chips; pickles from Pittsburgh; 
cheeses, mellow and racy, from foreign lands. Most appealing of all are the 
wonderful "home made' salads, food specialties and delicious box lunches pre- 
pared by Hamiltons own chefs. 

Hamiltons Box Lunches are delightfully appetizing and tasty, containing 
delicious sandwiches, beverages, salads, relishes, fruits and desserts. 

Hamiltons salads are deliciously unique. 

Hamiltons ready-prepared food specialties, which cost less than if you mad? 
them yourself and are doubly tasty, will save you much work in the kitchen. 

Hot coffee in thermos bottles; ice cream packed in dry ice — these are but a 
tew of the foods Hamiltons prepares for you to take out. 

There are delightful specials for everyday of the week. You can hav: 
practically any entree made to order. 

These foods are prepared in our spotlessly clean kitchens by trained chefs 
and are as tasty as culinary skill can make them. They are guaranteed to con- 
tain only the best of ingredients — the same as you would use in your own home. 



PREPARED FOODS FROM HAMILTONS KITCHEN 

These foods are prepared in our spotless clean kitchen by trained women chefs 

and are as tasty as culinary skill can make them. They are guaranteed to contain 
only the best of ingredients — the same as you would use in your own home. 

Daily Foods — , 

(Ready for morning delivery) luesaay 

Beef Tamales; Beets, pickled; Bell B , eef f ies : C "rot and Pea Salad; 

Peppers, stuffed; Boston Baked Beans; Club and Ham Sal , ad; Lima Beans and 

Chili Sauce; Coffee, prepared, see page Ham ; R,ce Custard; Spinach, fresh. 

22; Cold Slaw; Corn Beef Hash; Lima Wednesday — 

Bean Combination; Macaroni Salad; Carrot and Apple Salad; Carrots, 
Meat Pasties; Potato Salad; Shrimp glazed; Chicken Pies; Onions, creamed; 
Salad ;_ Waldorf Salad. Raw Vegetable Salad; Scrapple; Tap- 
Special Orders — ioca Pineapple Cream. 

(Any item below will be prepared on Thursday 

one day's notice) Baked Custard; Carrot and Pea Salad; 

Chicken a la King; Chicken, roasted; Hawaiian Salad; Pork Pies; Spanish 

Cheese Balls; Choc. Pudding; Corn- Beans ; Weenies and Sauer Kraut, 

meal Mush; Creams, Spanish; Devilled c . . 

Eggs; Escalloped Tomatoes; Kidney rridav 

Beans cooked with Ham ; Noodles cook- Codfish Cakes ; Creamed Carrots and 

ed with Ham; Orange Custard; Phila- Peas : Halibut, fried; Hamiltons Special 

delphia Scrapple; ^Salads: Chicken, Salad; Raw Vegetable Combination; 

Crabmeat, Creole, Fruit, Lobster; Tuna; Zuccini squash. 

Spanish Rice; String Beans cooked with Saturday — 

Ham ; Sweet Potatoes, glaze. Baked Custard ; Carrot and Pea Salad ; 

Monday — Chicken Pies; Corn Saute; Chicken, 

Creamed Carrots and Peas; Kidney Halves Fried; Hamiltons Fruit Salad; 

Beans Salad; Raw Vegetable Salad. Scrapple; Spinach, fresh. 



34 



HAMILTONS - - SAN DIEGO 



DESSERT POWDERS 



GELATINE 

What It Is — The basis of almost all 
dessert powders is gelatine, which, con»- 
trary to a popular fantastic belief, is not 
made from horses' hoofs, but is made from 
the sinews, connective tissues, and fresh 
bones of the steer by carefully regulated 
processes of liming, washing, extracting 
with hot water, filtering and drying. In 
making dessert powders, the gelatine is 
usually mixed with sugar, tartaric acid, 
fruit flavor and artificial coloring. 

Nutritional Value — Gelatine is a 
most wholesome food, having a protein 
content of 89 per cent. It also contains 
most of the amino acids, which makes it 
a very acceptable complement to vegetables 
and cereals that are lacking in this essen- 
tial. For this reason you will constantly find 
gelatine being served in the sick-room. 

BRANDS CARRIED 
Cox, Knox acidulated, sparkling. 



GELATINE— PREPARED 

FEATURED BRAND 
Battle Creek Vegetable, Royal Fruit Gela- 
tine {assorted flavors). 

OTHER BRANDS 
Sea Moss Faritie; Rich's Port Wine Jelly, 

Custard Powder, D'Zerta, Jello (assorted 

flavors), Bird's Dessert Powder, Mint 

Jell-A-Teen. 
Jell Well (assorted flavors), Jiffy Lou 

choc, and vanilla. 



ICE CREAM POWDERS 

Ice Cream Pudding ; E-Zee-Freez ( Choco- 
late and Vanilla). 

JUNKET 

VARIETIES CARRIED 
Junket Tablets, Junket Powder (assorted 
flavors ) . 



Fresh Eggs 

Often you hear people say, "an egg is an egg," but this is an erroneous state- 
ment. Most people know that there are storage eggs sold, but few know that the 
larger part of the eggs sold during September to December are either plain cold 
storage or processed cold storage eggs. Some so<alled fresh eggs during the 
very hot season, if held over a period of ten days or two weeks, will show a 
greater deterioration than the processed cold storage eggs stored in March. 

The hen does not always lay a perfect egg. Sometimes the egg is unfit for 
consumption and human food even when freshly laid. Eggs are a perishable 
article and if not properly taken care of by the producer will surely show it in 
quality. The shell being porous, the white will evaporate and the yolk will fall 
flat when the egg hits the hot frying pan. On account of its porous shell the 
egg will also absorb odors of other things that are placed nearby. 

The State of California has wisely passed a law that all eggs must be can- 
dled, that is, tested under the light. The inspector doing the candling is an ex- 
pert in his line and he will grade out all eggs that are unfit for use. Also, all 
eggs that are dirty and shrunken are sold as a lower grade on the market. 

A Test for Fresh Eggs 

Put an egg in a pan of cold water; if it lies on its side it is strictly fresh; if 
it stands at an angle it is three or four days old; if it stands on end it is more 
than ten days old and if it floats on the top it is unfit for use. 

Hamiltons handles Fresh Eggs Exclusively. 



CATALOG & FOOD ENCYCLOPEDIA 



35 



MISCELLANEOUS 
VI 'arming — Examine the package con- 
taining extracts if you would determine 
whether or not the extract is genuine. 
Governmental law compels this information 
to be printed on even' container. 
FEATURED BRANDS 
KING'S — Almond, Anise, Banana, Black 
Walnut. Brandy, Celery, Cherry, Cinna- 
mon, Coffee, Garlic, Lemon, Maple, 
Mint, Nutmeg, Oman, Orange, Peach, 
Peppermint. Pineapple. Pistachio. Rasp- 
berry, Rose, Rum. Sherry, Spearmint, 
Strawberry, Vanilla, Violet, Wintergreen. 
SCHILLING'S — Almond. Lemon. Orange. 

OTHER BRANDS 
Mapleine — Crescent. 
Rennet — \\")elh's Liquid. 

VANILLA 

What It Is — Vanilla, perhaps one of 
the most important extracts, is made from 
the dried pods of the tropical vanilla plant. 
Extracts improve with age, and so it is that 
the best vanilla is that which is aged. 

Quality Test — Pour a few drops of 
the vanilla to be tested into a half glass 



Schillin' 



PURE 




^Sjanilla 



Will not bake out or 
freeze out because it's 
genuine — not imitation. 



of milk. Good vanilla will impart a deli- 
cate, delightful flavor to the milk, while 
poor quality vanilla will give it a sort of 
medicinal taste. 

A few drops of vanilla in milk will im- 
prove the flavor so much that even children 
averse to drinking milk will love it. 

FEATURED BRANDS 
King's, Schilling's. 

OTHER BRAND 
Burnett's. 




Delicious Flavoring Extracts 
PURE AND RICH 



THE GREAT CHEF VICTOR SAID: 

"I have been using King's Vanilla 
in my pastry work and find it very 
satisfactory." 



36 



HAMILTONS - - SAN DIEGO 



BARLEY 

Grading — Barley is graded in size from 
Fancy No. 0000, the finest, to Common 
No. 4, the coarsest. The grades are: Fancy 
0000, Fancy 000, Fancy 00, Fancy 0, Com- 
mon 1, Common 2, Common 3, Common 4. 

FEATURED BRANDS 
Farivell & Rbines Barley Crystals, Gold 

Label Pearl in Cellophane. 
OTHER BRANDS 
Robinson's Patent, Pearl 

BRAN PRODUCTS 

What It Is — Bran is part of the husk 
or coat of wheat or other grain obtained in 
the process of flour making. 

BRANDS CARRIED 
Kellogg' s All Bran Biscuit, Bran, Pep; 
Pills bury; Post's Bran Flakes; Sanitar- 
ium Vita Bits. 

CORN PRODUCTS 

FEATURED BRAND 
Alber's Yellow and White Cornmeal 

OTHER BRANDS 
Kellogg's Corn Flakes, Post Toasties 



FARINA 

BRAND CARRIED 
Quaker. 

HOMINY 

FEATURED BRAND 
Albers 

MISCELLANEOUS CEREALS 

BRANDS CARRIED 
Grape Nuts, Grape Nut Flakes, Quaker 
Crackles. Puffles, Lentils in cellophane, 
Ralston Cereal. 

OATS AND GROATS 

FEATURED BRAND 
H. O. Regular and quick. 

OTHER BRANDS 
Quaker; Steel Cut; Crosse & Blackwell's 
Imported Scotch, in tins. Morion's Scotch 
Oatmeal. 

RICE 

Varieties — There are four varieties of 
rice: Head, or Honduras; Japan Style, Blue 
Rose and Wild Rice. Honduras style is a 
long slender bean, the Japan is a round 
bean, while the Blue Rose is a sort of me- 
dium between the two. Japan style rice is 




FAMOUS FOR QUALITY 
SINCE IS7S 

GENUINE GLUTEN FLOUR GENUINE CRESCO FLOUR 

GENUINE WHOLE WHEAT FLOUR 

GENUINE GRAHAM FLOUR COOKS BEST 

The SUPERIOR Bread Flour PANSY The DE LUXE Pastry Flour 

WHOLE WHEAT PANCAKE FLOUR (Self-Rising) 

QUICK CAKE AND WAFFLE FLOUR (Self-Rising) 

CRESCO GRITS BREAKFAST CEREAL 

BARLEY CRYSTAL BREAKFAST CEREAL 

WHOLE WHEAT BREAKFAST CEREAL 

WHITE WHEAT TABLE BRAN 



Manufactured Exclusively By 

THE FARWELL & RHINES 

Watertown, N. Y., U. S. A. 



CO 



CATALOG & FOOD ENCYCLOPEDIA 



37 



FARINACEOUS— (Cont.) 



seldom found in grocery scores. Blue Rose 
rice is a popul.ir sellei on account of its 
lower price due 10 the fact that this variety 
yields more bushels per acre. 

FEATURED BRAS PS 
Heinz Ria flakes, M.J.B., 1 lb. pkg. 

OTHER BRANDS 
Comet tiatural, Fancy Head (hulk), Wild 

R/i i {fikgs.) ; •■■ 

Puffed Rice, cream of Rice, 
WHEAT CEREAL 

Thf Health Food Supreme — No other 
natural food, with the possible exception 
of milk, can so fully supply the nutrition 
need of the human body as wheat— parti- 
cularly California's white Sonora Wheat. 
Experts on nutrition have definitely shown 
why this grain is so fine for young and old 
— "id in-betweens. 

Dina-Mite For Health — Dina-Mite 
I is well named, for it acts quickly 
and thoroughly, an absolute foe to slug- 
gishness. It is a natural food and gets re- 
sults in a natural way. 

The manufacturers of Dina-Mite are 
flooded with letters from grateful people 
who have become regular and healthy thru 
its use. 



FEATURED BRANDS 
Dina-Mite, Heinz Wheal Cereal, dilu- 
tion. Albert Cracked Wheat, 
OTHER BRANDS 
Cerol Baby Food, Sperr) Wheat Hearts, 
Cream of Wheat, Kellogg's Whole 
Wheal Biscuits, Krumbles, Malta Meal, 
Maitex, Pearls of Wheat, Pep, Pettijohn 
Bkfst Food, Roman Meat, Shredded 
Wheat Biscuit, Puffed Wheat, Triscuit, 
ii - uies, Wheatsworth, Wheatena, 
Whole Wheat Nuggets, Baby Ralston, 

Pops. 



DINA-MITE 

The Cereal with Pep 
Keeps You Internally Fit 

TEMPTINGLY TASTY 
TOO 



HEINZ 

RICE FLAKES 



One Of The 

57 
Varieties 



Have an extra "it" 
That makes you want more 

Heinz Rice Flakes are not only the crispest, 
crunchiest flakes that ever went into a dish . . . 
but they have an extra something that makes you 
want them time after time. 

That extra "it" is pure cereal-cellulose ... a re- 
markably safe, gentle, laxative ingredient that is 
added to Heinz Rice Flakes. 

And what's more, Heinz are the only Rice Flakes that have this essen- 
tial laxative quality. That's why, once you discover Heinz Rice Flakes, no 
other kind will satisfy. 

Write for a free copy of the booklet of Baked Beans recipes and menus 
"Thrifty new Tips on a Grand Old Favorite". 




38 



HAMILTONS - - SAN DIEGO 



BUTTER 

Content — The official Government 
formula for butter requires that butter 
shall contain not less than 82.5 per cent 
milk fat; the balance of it can be used for 
moisture and salt. 

The butter put up in Hamiltons carton 
is made from sweet cream — cream just as 
sweet as you use in your coffee — and each 
churning that this butter is cut from is 
graded by U. S. Government officials and 
scores 93 or better. It is only possible to 
make a 93 score butter from sweet cream. 
Butter made from sour cream normally 
will not score over 92 to 90. 

The government has set up a scale of 
points for their own government man's 
guidance in grading butter. This scale of 
points is as follows: 

FLAVOR— 45 BODY or TEXTURE— 25 
COLOR— 15 SALT— 10 PACKAGE— 5 
(This makes total of 100% perfect butter) 

Commercially there is not any such 
thing as 100% perfect butter. Under 
Flavor, the government seldom give over 
38 for flavor on 93 score butter and 37 on 
flavor for 92 score. 

In testing for Flavor, the butter tryer is 
used. The butter is tasted and if it does 
not leave a perfectly clean taste in the 
mouth after entirely melting, also a per- 
fectly clean butter odor, it would be scored 
below 37. The grader then observes the 
Texture or Body of the butter on his 
tryer by pressing. If it shows a cloudy 
brine, he might cut off one-half point for 
that. The brine should -be perfectly clear 
of any cloudiness. On the color it should 
be a straw color which is received in our 
markets the better part of the year. In the 
early spring months when the stock get 
nothing but green grass, the color runs 
higher. In the winter months when the 
cows are getting more dry hay, the butter 
will run lighter in color. In these winter 
months, the dry feed causes a change in 
Texture or Body, making a tendency toward 
a crumbly butter. 

In the matter of Salt, practically all 
butter is now salted 2 x k to 3% and no 
more. If there was more, the butter would 
likely to be gritty and they might take off 
a point for that. All butter supplied 
Hamiltons and their Hamilton brand is 
made from cream obtained in tubercular 
free territory. 

So, through the government grading and 
the tubercular free territory, we have Ham- 
iltons brand of butter which is the very 



finest butter that can be obtained com- 
mercially. Sweet cream butter will keep 
under refrigeration longer than butter 
made in any other way. 

To soften the butter so that it will 
spread easily, turn a heating pan or bowl 
over the butter dish for a few moments. 

FEATURED BRAND 
Hamilton's Butter. 

BUTTER SUBSTITUTES 

BRAND CARRIED 
Lister's Golden Spread. 

LARD 

What It Is — Lard is hog's fat separ- 
ated from the tissue by boiling or render- 
ing. The residue is known as lard stearin. 

Quality Test — Pure lard should be 
white, of the consistency of ointment, and 
free from any disagreeable taste or smell. 

BRAND CARRIED 
Swift's Silver Leaf Lard. 

LARD SUBSTITUTES 

What They Are — There are many sub- 
stitutes for lard, known as vegetable short- 
ening. Most of these shortenings are made 
wholly or partly from cotton seed oil which 
has been solidified by bubbling hydrogen 
gas through it. Some of these shortenings 
are made from a compound of pure lard 
and cotton seed oil. 

BRANDS CARRIED 
Crisco, Formay, Snowdrift. 

OLEOMARGARINE 

What It Is — Oleomargarine is a substi- 
tute for butter made from beef oleo oil, 
lard, vegetable oiI( cottonseed oil), milk 
and salt. Nut margarine, a variation of 
oleomargarine, is made of hard fats, most 
of which are derived from the cocoanut, 
soft fats such as peanut oil, cottonseed oil, 
corn oil, etc., milk and salt. Some high 
grade oleomargarines contain a certain per- 
centage of natural butter. 

Best Foods Nucoa: Made of highly 
refined vegetable oils and double-pasteur- 
ized milk. The package carries the seals 
of approval of the American Medical As- 
sociation and Good Housekeeping Insti- 
tute. Tripple wrapped which protects 
each pound from absorption of foreign 
odors. This is a real point to make in 
comparison with the cheap, poorly fla- 
vored margerines. 

FEATURED BRAND 
Nucoa. 



CATALOG 4 FOOD ENCYCLOPEDIA 



39 




HAMILTOHS 
FOUHTAIH 

Where all smart San Diegans meet 
for breakfast, luncheon and tea. 



AT BREAKFAST TIME— they come 

for Hamiltons fragrant Balcony 
Blend coffee with coffee-cakes or 
rolls, made in our own Bakery, or for 
cakes-and-bacon, or toast-and-jelly. 
They enjoy the quiet comfort, the 
daily morning papers, which we pro- 
vide, to say nothing of the excellent 
food that starts the day off right. 

AT LUNCHEON TIME — friends 
greet friends at Hamiltons, where 
they meet to enjoy the excellent 
salads (we serve these now in half 
portions) — the plate luncheons com- 
plete in themselves — the delicious 
sandwiches served with a salad por- 
tion — and the tempting cakes and 
pastries made fresh daily. 



AFTER THE MATINEE — all paths 
lead to Hamiltons for a luscious 
Jumbo Soda, known for their rich- 
ness, for the extra cream we add, for 
the fresh flavors — one of our special- 
ities is the chocolate-mint soda, 
famous in San Diego. Each week we 
present a new "idea" in a sundae, 
soda or frosted drink. 



AT TEA TIME— you'll find most the 
smart set of San Diego enjoying 
English Muffins and Tea, or our de- 
licious Jenny Lind Cakes, (like French 
Pancakes) stripped with bacon — or 
one of our many speciality dishes 
made in our own kitchens and found 
only at Hamiltons. 



Remember, You May Enjoy Your 

Charge Account Privileges at the 

Fountain. 



40 



HAMILTONS - - SAN DIEGO 



Point Loma 




A name synonymous 
with quality in 

CANNED FOODS 



San Diego housewives have always recognized 
Point Loma Brand as the very best obtainable. 

Choose from 190 varieties of Canned Fruits, 
Vegetables and Sea Foods — each quality guaranteed by Ham- 
iltons and San Diego's largest wholesale grocery house. 



Klauber-Wangenheim 
Company 



San Diego 
California 





POINT TO POINT 
LOMA FOR QUALITY 




CATALOG i FOOD ENCyCLOPEDIA 



FISH 



ANCHOVIES 
What They Are — The anchovy is a 
small fish of fine flavor, a member of the 
herring tribe closely resembling the sprat 
and sardine. It is found in several Euro- 
pean waters, but is most abundant in the 
Mediterranean. 

Anchovies which are lightly salted are 
used principally as an hors d'oeuvre. An- 
chovy paste is also convenient. They are 
usually packed fillet style or with some 
other food such as butter, capers, truffles, 
etc., to impart a delicious flavor. 
FEATURED BRAND 
files of anchovies; flat anchovies, 2 
oz. tin; rolled anchovies. 2 oz. tin; 3 
1/8 oz. glais; jlal filet: coiled with 
pimentos; silver skin: silver skin with 
capers and pimentos: half flat coiled; 
plain and coiled with pimentos; quartet 
a \orted; rolled with pignolas. 
Rale,-, Paste: Crosse and Blackwell Paste. 

BLOATERS 

What They Are — The word "Bloater" 
has two meanings; it refers (1) to large, 
fat mackerel, and (2) to large, fat smoked 
herring. They are slightly salted and still 
more slightly smoked. 

FEATURED BRAND 
Crosse & Blackwell Bloaters and Bloater 

Paste, Escoffier Bloater Paste. 
OTHER BRANDS 
Bloater Paste and Butler. 

BOMBAY DUCK 

What It Is — Bombay Duck, also known 
as bummalo fish, is a small fish imported 
from India. 

CAVIAR 

What It Is — Caviar is the salted roe or 
■eggs of various large fish of the sturgeon 
family. Its use is principally as an appe- 
tizer and table delicacy. Nearly all caviar 
comes from the Caspian Sea in Russia. It 
is highly salted, usually containing about 
10 per cent salt. It is also sold in paste 
form and in dried, pressed form. 

Varieties — The finest quality caviar 
■comes from the Beluga or "Great White 
Sturgeon," the largest of all the sturgeons. 

Caviar is sold both fresh and in glass 
and tins. The sizes of the eggs vary from 
very small to the size of peas. The color is 
generally black, but it also comes in shades 
of yellow, grey, dark green and brown. 

FEATURED BRANDS 
Romanoff, Yellow (Russian); Volga White 



Egg> Fresh, Yellow Orloff in 1 oz., 2 
oz., 4 oz. glasses and IV2 oz., 3 oz. uns\ 
Rafco Sandwich. 



RAFCO 



Genuine Russian Imported 
Whole- Grain 

CAVIAR 



CLAMS 

What They Are — The clam is the 
most common American shellfish. Not only 
is it eaten as a sea food, but also as a de- 
licious bouillon and chowder, data on 
which, please see soups. 

FEATURED BRAND 
Point Loma Minced, Whole, Juice; B. & 
M. Whole, Bouillon,, Chowder; Heinz 
Clam Chowder. 

OTHER BRANDS 
Doxsee Little Neck Juice and Broth; Pio- 
neer Minced; Underwood Bouillon, 
Broth, Chowder; Warrenton Minced; 
"Allite" Clam Nectar in glass (2 sizes); 
Clam Chowder and Whole Clams. 

CODFISH 

What It Is — Codfish is one of the most 
widely eaten of salt water fishes. The prin- 
cipal source of cod are the fishing banks 
of New England and Newfoundland, where 
the fish are caught by the thousands. 

BRANDS CARRIED 
Beardsley Shredded, Eastern Middles, Nep- 
tune, Underwood's Sim pH fry, Kippered, 
Imported Codfish Cakes. 

CRAB MEAT 

What It Is — Crab meat, the flesh of 
the crab, a crustacean, is one of the most 
popular of all sea foods. 

BRAND CARRIED 
Nam co tins and in glass. 

FINNAN HADDIE 

What It Is — Finnan Haddie is the pop- 
ular name for smoked haddock and is a 
very delicious breakfast dish. Its name is 
a corruption from the words "Findon Had- 
dock," the village of Findon in Scotland 
being the place where it was originally 
prepared in this manner. 

FEATURED BRAND 
Crosse & Blackwell, Morton's Smoked 



42 



HAMILTONS - - SAN DIEGO 



FISH— (Cont.) 



HERRING 

What It Is — A small, widely eaten fish, 
most popularly consumed here in a pre- 
pared state. 

FEATURED BRAND 
Crosse & Black well Kippered 

OTHER BRANDS 
Bismark, Holland, Norwegian, Roll Mopse 
in glass. Smoked (bulk), Shad Roe, Mor- 
ion's Kippered plain and in tomato, Mor- 
ton's Caller Herring. 

LOBSTER 

What It Is — The lobster is a fish of 
the crab species having very choice edible 
meat. It is served both fresh and canned 
and as a paste, for data on which see "fish 
pastes." 

FEATURED BRAND 
Rivoli. 

OTHER BRANDS 
Fresh Lobster, Princess, 2 sizes, Sea Crest. 

MACKEREL 

What It Is — The Mackerel is one of 
the most common of fresh fishes to be 
found on the Pacific Coast and is consumed 
in large quantities here. It is also brought 
here canned and salted in barrels from the 
Eastern coast of Norway. 

VARIETIES CARRIED 
Norwegian Salt, Norwegian Roe, Filet of 

Mackerel. 

MISCELLANEOUS FISH 

FEATURED BRAND 
Rivoli Antipasto de Luxe, Rivoli Antipas- 
to in glass, Escoffier Fish Pastes in Jars: 
Escoffier Cocktail Savoury, B. and M. 
Fish Flakes 

OTHER BRANDS 
Aba! one Steaks; Antipasto Fancy ReUm- 
berto Italian in glass: French Hots d'- 
Oeuvre; Norwegian Fish Balls in Bouil- 
lon .Potted Crab: Sardellen Butter in 
lubes; Filet de Thon. 



A San Diego Product 


MATINEE 

BRAND 

TUNA 


Packed in the newest sanitary method 

— aluminum containers 

From the finest Tuna of the Pacific 

Waters — Deliriously good in 

salads or entrees 



OYSTERS 

Varieties — Some of the best known 
varieties of oysters are Blue Points, Rock- 
away*, Lynnhavens, Saddle Rocks, Cotuits, 
Cape Cods, Buzzard Bays, etc. However, 
these titles as referring to places where the 
oysters are caught have, in many ways, lost 
their significance by trade misuse. 

FEATURED BRANDS—TINS 
Point Loma, Willa point. 

OTHER BRANDS— TINS 
Club House. 

VARIETIES— FRESH 
N. Y. Counts, Oysters in Bulk 

SALMON 

Grades — There are five principal grades 
of salmon: 1. Chinook or King; 2. Sockeye 
or Red; 3. Cohoe, medium red or silver; 4. 
Pink 5. Chum. These are listed in the re- 
spective order of their quality. The Chi- 
nook salmon, considered the best eating 
salmon has a fine texture, deep pink color, 
excellent flavor and rich oil. Upon slight 
pressure its meat breaks into layers. The 
Sockeye salmon, which is the variety most 
generally consumed, has a golden red, firm 
flesh and rich oil. The Alaska red salmon 
is not quite so rich in flavor and oil. The 
flavor of the Cohoe salmon is somewhat 
like the Sockeye but it lacks the color and 
oil, has a good flavor and a fair texture. 
Pink salmon has a good flavor but little or 
no oil. Its flesh is somewhat soft and has 
a light pink or brownish color. The cheap- 
est or lowest salmon is the Chum which 
has a peculiar flavor for which a taste must 
be acquired. 

Warning — Always look on the can to 
see which kind of salmon you are buying 
as the Government requires the same to be 
printed on the container. The inferior 
of salmon are positively just as palatable 
and nutritious as the better grade, lacking, 
however, the fine flavor and appearance 
which mark the Chinook. Sockeye and 
Cohoe grades. The quality of Chinook sal- 
mon often varies in that the season of can- 
ning and location where the fish are caught 
will greatly determine its flavor, hence as 
all Chinook salmon is merely labeled by 
that name and no other information as to 
when or where it was packed is given, the 
only way to discern the finest Chinook sal- 
mon is by the brand name. 

FEATURED BRAND 
Point Loma Sockeye. 

OTHER BRANDS 
Pink, Silver Gate Red Alaska, Bellies, Kip- 
pered, Steaks, Columbia River Chinooks, 



CATALOG & FOOD ENCYCLOPEDIA 



43 



FISH— (Cont.; 



Salmon Past* and Butter, Libb/s. P.n 
Day, 4-oz. Smoked Sliced tn bulk; Au 
Gourmet Salmon Steaks. 

SARDINES 

What They Are — The sardine is a 
small fish which has a delicious flavor. 
Many sardines are packed in France and 
Norway, but there are a great number of 
domestic sardines on the market. European 
sardines differ from the domestic partly be- 
cause of the fish itself and also because of 
the style of packing. 

Fish Packed for Sardines — According 
to a definition by the Bureau of Commerce, 
any small fish of the Herring family pro- 
perly prepared can be called '"sardines." In 
Europe the Pilchard, Sprat and Brisling 
are canned as sardines. In California, a spe- 
cies of the Pilchard, known as the Pacific 
Sardine, is canned, and in Main the young 
Herring. 

Differences In Pack — Most European 
sardines are packed in olive oil. The Nor- 
wegian sardines are lightly smoked and 
are so described on the labels. Some of 
the French and Portuguese sardines are 
boneless, others are skinless and boneless, 
while a few come packed in tomato sauce 
and other condiments. 

A small quantity of the sardines packed 
on the coast of Maine and on the coast of 
California are packed in pure olive oil. 
Most of the sardines of Maine, however, 
are packed in cottonseed oil, in mustard 
dressing or in tomato sauce. The majority 
of the California sardines are packed in 
one-pound oval cans with tomato sauce. 

FEATURED BRANDS 
Le Marc hand in Butter, French: New Ri- 

voli skinless and boneless; Rivoli (Port.) 

boneless in oil. 

OTHER BRANDS 
Brisling, Norwegian, King Oscar, Sardine 

Paste and Butter, King George, Amo, 

Gold Bay, Old King. Fish King, Troca- 

dero, Admiration Portugal Sardines, 

Kipper Snacks, Crosse & Black well, C. & 

B. Sardine Paste. 

SHRIMPS 

What They Are — Shrimps are small 
shell crustaceans somewhat allied to the 
lobster, eating as appetizers and cocktails. 

FEATURED BRANDS 
Point Loma in Brine, in glass. 
OTHER BRANDS 
Crosse & Blacku-ell Potted: Dunbar; 
Shrimp Paste and Butter; Fresh Shrimp: 
Crupoo Chips. 



TUNA 

Varieties — There are four varieties of 
tuna, occasionally known as tunny fish: I. 
The Albacore (white meat tuna) which has 
been practically extinct along the coast of 
California for the past seven years. Prac- 
tically the only white meat available is 
caught and packed in Japan or caught in 
Japan and shipped to this country solid. 2. 
The Yellow Fin tuna, which varies in color 
is by far the most popular grade sold in 
the United States. 3. Blue Fin tuna, a 
brownish pink in color, and a softer fish 
than either the Yellow Fin or Albacore. 
4. Striped tuna, formerly known as Skip- 
jack, similar in color to Blue Fin, but 
havi ng a more gamey flavor. Only the 
Albacore tuna may be labeled "White 
Meat," the other grades may be labeled 
"Light Meat," or simply "Tuna." 

How Packed — Unlike most other can- 
ned fish, tuna is pre-cooked and then has 
all of the bones and skin removed before 
packing. It is almost always packed in 
cottonseed oil which gives it the most de- 
sirable flavor for the american trade. Tuna 
is packed to some extent in olive oil, but 
principally for the Italian trade. 

Tu-Noodles — A new product which is 
a combination of the finest grade of tuna 
and the finest manufactured noodles to 
which is added a piquant sauce which 
gives a delicious flavor. 

FEATURED BRANDS 
Breast O' Chicken Light Meat; Breast -O- 

Chicken Tu-Noodles ; Matinee Tuna in 

Aluminum ; Point Loma. 




44 



HAMILTONS - - SAN DIEGO 



What is Patent Flour? 

The term "Patent Flour," which we hear so often used and more often 
misused, formerly applied to flour made from the best of the wheat, purified 
middlings only. It came into purpose at the time when the middlings purifier 
was first adopted, the millers by use of these machines being able to make an 
almost complete separation and turn out a far cleaner and whiter flour for 
which there was a great demand. Flour made from middlings which passed 
through the purifier was called "Patent Flour." Later on, some millers in- 
cluded other flours which really did not pass through the purifier and as a con- 
sequence the word "Patent" as applied to grade means practically nothing to- 
day, although people still figure that "Patent" flour is something better than 
just flour. 

BUCKWHEAT FLOUR 

What It Is — Buckwheat flour is a dark 
flour made from buckwheat, a hardy grain. 
Unmixed, it has a rather bitter flavor, but 
this is generally modified by mixing with 
wheat "middlings," the combination mak- 
ing dough which is lighter and sweeter, 
and pancakes which brown more rapidly 
on the griddle. 

FEATURED BRAND 
Bowles Bros. 

OTHER BRANDS 
Aunt Jemima, Pure Eastern. 

CAKE FLOUR 

Varieties — There are two kinds of cake 
flour which are frequently confused and 
which the housewife should be careful to 
select as there is quite a difference between 
the two. Ordinary Cake Flour consists of 
finely milled soft, spring wheat flour. It is 
similar to the ordinary pastry flour which 
comes in sacks, though is Usually sifted or 
"bolted" many more times, making it ex- 
ceptionally light and fluffy. 

Prepared Cake Flour — Consists of or- 
dinary cake flour to which baking powder, 
or other leavening agents, and salt have 
been added. 



Phillips Already Flour — Three fourths 
of the baking failures found in homes are 
caused by improper measurments. Of this, 
one half may be attributed to incorrect pro- 
portions of baking powder. 

The Phillips Milling Company has el- 
iminated this danger for you by adding 
the best type of baking powder to the most 
suitable flour by WEIGHT. It is "AL- 
READY" for use. A pure wheat flour 
with self-rising ingredients added. 

This is the most accurate method of 
measuring. A proportion has been reached 
in Phillips Already Flour that assures you 
of success no matter how hurriedly you stir 
the batter or how many interruptions you 
have before the mixing is comoleted. 

FEATURED BRAND 
Phillips. 

OTHER BRANDS 
Gold Medal, Kako, Swansdown, Softasilk,. 

Kisky. 

GRAHAM FLOUR 

What It Is — Graham flour is made 
from the whole grain of wheat, coarsely 
ground, with nothing removed. It derives 
its name from a physician. Dr. Sylvester 
Graham, who prescribed a bread made from- 







Flapjacks are so 








easy to prepare. 
Just add milk, pour 
onto a hot griddle 






«I£r§/ 


and our famous 






W,rf*«** 


"hot cakes of the 




i|ggI3 


west" are ready in 
a jiffy. 



GLOBE 

" AT 
FLOUR 

. . . for Every 
Baking Purpose! 




Milled by San Diegans in San Diego 



CATALOG & FOOD ENCYCLOPEDIA 



45 



FLOUR— (Cont.) 



coarsely ground all-wheat as a relief for 
constipation. 

FEATURED BRANDS 
Albers (pkgs.) ; Globe. 

MISCELLANEOUS 

Phillips Rice Flour 
Sapco Potato Flour 

WHOLE WHEAT FLOUR 
What It Is — Whole Wheat, as the 
name implies, is flour made from all of the 
wheat. 

FEATURED BRAND 
Globe A\. 

OTHER BRANDS 
Cracked, Sperry Gtabam, 1C0% Wheats- 
worth Self-rising, Meads Cereal. 

WHITE FLOUR 
Globe "Al" Flour is a fine flour suit- 
able for every baking purpose because it is 
a scientific blend of soft and hard wheats 
milled and silk-sifted to uniform granula- 
tion. To assure perfect baking results, 
Globe "Al" Flour is "double-tested" first 
in Globe Mills' Laboratories, then in the 
Globe Mills' Kitchen under actual home- 
baking conditions. 

FEATURED BRAND 
Globe Al. 

OTHER BRANDS 
Gold Medal, Pills bury, Drifted Snow. 

PANCAKE FLOUR 

What It Is — Pancake flour as sold in 
the prepared form contains all the neces- 
sary ingredients — sugar, salt, phosphate, 
soda and powdered skim milk — and just 
needs the addition of milk or water for 
making a batter. 

Albers Flapjack Flour has been a 
favorite in Western homes for over a 
quarter of a century. This scientifically 
blended pancake flour contains Wheat, 
Buckwheat, Rye and Rice flours and just 
the right proportions of milk, in dry pow- 
dered form, salt, sugar and phosphare, 
which is for leavening purposes. 

Only the very highest quality ingredients 
are used in the preparation of this tried 
and proven pancake and waffle flour, much 
care being given in selecting only full ripe 
and sound grain which is milled especially 
for this product giving it a distinctive 
flavor not found in any other pancake flour. 

FEATURED BRANDS 
Albers Flap Jack. 

OTHER BRANDS 
Aunt Jemima, Wheatsu-orth W. W. self- 



rising (Pillsbur/s) ; Phillips W'affU and 
Pancaki . 

PASTRY FLOUR 

NOTE — This refers to ordinary pastry 
flour which comes in sacks and is not to be 
confused with prepared cake flour which 
contains other ingredients aside from the 
pure flour. 

What It Is — Pastry Flour is milled 
from soft spring wheat, which contains a 
delicate, tender gluten, in contrast to the 
tough gluten of hard wheat which is used 
to make bread flour. This type of flour is 
more suitable for pastry making as the ten- 
der gluten enables the dough to rise, mak- 
ing a fine, light texture. 

FEATURED BRANDS 
Globe, Krusteaz. 

OTHER BRANDS 
Cream Puff, Gold Medal Bisquick, Minute 

Biscuit. 

PREPARED PIE CRUST 

Krusteaz — Is the perfect prepared pie- 
crust preparation in dry form. Only water 
need be added. Krusteaz affords the ulti- 
mate in quality, convenience and certainty. 
It insures uniformity and removes chance 
of failure. In addition to pie crust, it can 
be used as a base for biscuits, gingerbread 
and most everything that requires a com- 
bination flour and shortening base. For 
pie crust use, 80% of the work is done. 

RYE FLOUR 

Bohemian Rye Flour — Is rye flour to 
which some wheat flour has been added. 
This is done to give it additional gluten 
content, giving more leavening power. 




46 



HAMILTONS - - SAN DIEGO 



The Grading of Canned Fruits 

There are three grades of canned fruits for the consumer: 

Fancy grade is the very best, and means that the fruit is put up in a very heavy, sweet 
syrup. Only perfect fruit, in the right state of ripeness, is used, and it is very carefully 
handled in packing. It is packed in a 55-degree syrup. "Chimes" Brand Fruits, which 
are sold exclusively by Hamiltons in San Diego, are all of Fancy grade. 

Choice grade is fruit that is not quite as select or large or fine as Fancy. It is packed 
in a 40-degree syrup. 

Standard grade is fruit that is not good enough for the choice grade. A 25-degrte 
syrup is used, and the fruit is not quite sweet enough for table use, but is used for salads, 
etc. 

Lower Grades, known as "Substantial, Water or Pie" grades, consist of over-ripe 
or not thoroughly ripe fruit, which are nevertheless wholesome or sound. "Substandard" 
grade is fruit of fair size and ripeness, and is packed in 10-degree syrup. "Water" or 
"Pie" grade is fruit packed simply in water in large cans for the making of pies and sim- 
ilar products. 

Warning — The housewife should always ascertain from the salesman the grad? of 
fruit she is getting in order that she may not be fooled by a low price on Srandard fruit 
and think she is getting Choice or Fancy. 

Hamiltons does not carry standard or lower grades. 

Syrups Used in Canned Fruits 

Syrups in which all fruits are packed are known by degrees, the number of degrees 
indicating the number of pounds of sugar used per 100 pounds in preparing 100 pounds 
of syrup. Accordingly, 55-degree syrup is made from a solution of 55 pounds of sugar in 
45 pounds of water. Thus as the degrees decline they indicate a lightet grade of syrup. 



Exclusively with Hamiltons in San Diego 

CHIMES 




BRAND 



9? 




GRADE 

CANNED FRUITS 
AND VEGETABLES 

Read article on "grade" above and learn why Fancy Grade Fruits and 
Vegetables are positively the finest that money can buy 




CATALOG & FOOD ENCYCLOPEDIA 



47 



FRUITS— (Cont.) 




The Infection 
Room of the 

Prtttt-Low 

Preserving Co., 

where each datfs 

pad of fruits is 

carefully tested 

fur quality . 



The Story of Chimes Fancy Fruits 

Hamiltons featured brand of canned fruits is the Chimes Brand of Fancy 
California Fruits, which are packed by the Pratt-Low Preserving Company of 
Santa Clara, California. 

These fruits are positively the best that money can buy because they are of 
fancy grade and because: 



Pratt-Low Preserving Company is not 
content just to meet the minimum require- 
ments for "Fancy" grade. This company 
takes many extra steps to achieve the abso- 
lute ultimate in quality. 

1. Inspection of all fruits and vegetables 
are much more rigid than required. As 
many as ten careful examinations are given 
each product before it is canned. 

2. Numerous tins from each day's pack, 
selected at random, are opened in the in- 
spection room to make sure high quality is 
consistently maintained. By serial numbers 
on each can, any variation in quality can be 
traced directly to the responsible employee 
and the trouble immediately corrected. 

3. Morale and efficiency of all Pratt- 
Low employees are of the highest type. 
Almost year "round employment is provid- 
ed and the same skilled workers are re- 
tained year after year. 

4. This company works in close har- 
mony with the grower and his good will is 



one of the most vital factors in the can- 
ning industry. It counsels him on his 
farming problems, supplys him with selec- 
ted seed, and pays him a better price for 
his produce. Special Pratt-Low field men 
keep in constant contact with the farmer, 
giving first option on the "Pick of the 
Crop." 

5. All Pratt-Low canneries are located 
virtually within the orchard or garden. As 
the speed in canning fruits after harvesting 
has a great bearing on their quality, this 
advantage is of prime importance. 

6. Pratt-Low possesses its own motor 
trucks and so controls the handling of 
fruits and vegetables from the orchard or 
garden to the cannery. Careful handling is 
essential, else the produce may become 
bruised and damaged. 

7. All packed tins are weighed before 
the liquid is added. This assures a maxi- 
mum amount of fruit and a minimum 
amount of syrup. 



APPLES 

Evaporated Apples — Are selected ap- 
ples with the water evaporated. They can 
be restored nearly to their natural state 
simply by soaking in water. 

FEATURED BRANDS 
Point Loma Apple Sauce 

OTHER BRANDS 
Vhscher Bros. Apple Sauce; Flag Apple 
Sauce 



APRICOTS 

Best Varieties — Moor park and Blen- 
heim are the two best varieties of apricots. 
The Moor park is a more meaty apricot 
than the Blenheim, but the Blenheim has a 
higher color and is preferred by some peo- 
ple on that account. The Royal Apricot, a 
large meaty variety, is also used for can- 
ning. 



48 



HAMILTONS - - SAN DIEGO 



FRUITS— (Cont.) 



The Moorpark is very large and is used 
mainly for drying. Because of its large 
size, high flavor and sugar content it 
makes the finest quality dried apricot. The 
Blenheim, because it ripens with a high 
color and flavor is the preferred variety for 
canning. 

How Canned — Apricots are packed in 
a variety of ways: the whole fruit peeled, 
the half fruit peeled, with the kernels, 
without the kernels, sweet pickled, etc. 

FEATURED BRANDS 
Chimes Fancy Peeled, No. 1, No. 2Y 2 
Chimes Fancy Whole 
Chimes Fancy with Kernels, No. 2}/ 2 
Point Loma Peeled, No. 1, No. 21/2 
Point Loma Spiced 

OTHER BRANDS 
Tea Garden Pickled 
Dried in Bulk; Santa Valley. 

BERRIES 

Our Stock — Hamikons carry a line of 
the following berries in tins: Blackberries, 




Growers 

and Packers 

of Quality 

Calimyrna 

Black Mission 

and 
Kadota Figs 

Merced, 
California 



Enjoy these Luscious 

Sweet-meats 

from the 

Coachella Valley Now 

HOPI HOUSE 
BRAND 

FRESH 

DEGLET NOOR 

DATES 



Blueberries, Gooseberries, Loganberries, 
Raspberries and Strawberries. 

A Word on Loganberries — The Logan- 
berry is a large oblong-shaped berry, meas- 
uring from l 1 /? to 2 inches long, which re- 
sembles the mammoth blackberry in shape 
and the red raspberry in flavor, though it 
is more tart. It is deep red in color. 

Youngberries — Are a newly created 
popular berry, a cross between the dew- 
berry and the loganberry. 

FEATURED BRANDS 
Point Loma Blackberries, Blueberries, Lo- 
ganberries, Gooseberries, Raspberries, 
Strawberries; Craig's Youngberries. 

CHERRIES 

Varieties — The choicest varieties of 
cherries are the Black Bing and the Lam- 
bert. The Royal Anne, which is the white- 
cherry with the red cheek is also very 
choice. The red part turns brown when the 
cherry is cooked. Sour cherries are jusi 
what the name signifies — they are grown 
principally in the East, and, hence, are not 
consumed out here except in the canned 
form. 

Brandied Cherries — Are cherries pack- 
ed in a brandy syrup which gives them a 
strong, pleasing flavor. 

Maraschino Style Cherries — are red 
cherries preserved in a thick maraschin 
syrup and are used chiefly for garnishing 
salads. 

FEATURED BRANDS 
Chimes Fancy Royal Ann, No. 1, No. 2\/ 2 
Point Loma Royal Ann, 1 lb. cans, No. 2\' 2 
Point Loma Sour Pitted, No. 2 
Lyon's 3, 8, 15, 28 oz. glass in Maraschino- 
flavored syrup {Red) 5-oz. Green. 
Old Monk Maraschino Cherries; Old Monk 
Green Cherries, Point Loma Maraschino ; 
Richelieu Maraschino. 

CRANBERRIES 

Varieties — There are four varieties of 
cranberries: The Cherry, the Olive, the Bu- 
gle and the Bell, the titles being more or 
less descriptive of their shape. 

Kinds of Sauce — Cranberry sauce is 
prepared commercially in two forms — 
strained and unstrained. The strained is a 
clear jelly-like sauce having none of the 
pulp, while the unstrained is more like a 
jam, having the pulp. 

BRANDS CARRIED 
Tea Garden Cranberry Sauce 
Ocean Spray Cranberry Sauce 

CURRANTS 

What They Are — There is quite a dif- 



CATALOG & FOOD ENCyCLOPEDIA 



4? 



FRUITS— (Cont.) 



ference between fresh currants and dried 
currants. The fresh currant is a small red 
and black berry grown in the United States 
and used for making jelly, pies, tarts, etc., 
while the dried currant is in reality a small 
seedless raisin, being imported principally 
from Greece and Australia. 

The quality of currants imported from 
Greece varies according to the district 
where grown, Vostizza ranking first, Pa- 
tras second, and Amalia third. 

VARIETIES CARRIED 
Package, Bulk imported. 

DATES— DOMESTIC 
Deglet Noor Dates — California Deglet 
Noor Dates are one of the most nutritious 
fruits grown. These dates are grown in the 
fertile Coachella Valley, which is not veiy 
far southeast of Palm Springs, the center of 
the Industry being Indio. These dates have 
a better taste and more real flavor than 
dates grown anywhere else in the world, 
lacking only protein to be a balanced ra- 
tion, and one could live for months on only 
dates and milk. 

The growing of the date is indeed inter- 
esting and romantic. The stately groves in 
the Coachella Valley have transformed a 
desert waste into a beautiful farm land. 
Date palms are almost human in many of 
their charasteristics. There are male and fe- 
male palms. Regardless of the environ- 
ment in which their offspring is planted, 
they retain hereditary traits and physxal 
characteristics which distinguished different 
varieties from generation to generation. 

FEATURED BRAND 
Haywood Deglet Noor; Hop} House in 1 
and 3 lb. tins; 5 lb. keg of Pitted Dates. 
OTHER BRANDS 
lib. in Redwood Box; Deglet Noor Bulk, 
Deglet Noor 5 and 10 lb. pkgs.; Cole's 
Dates in Wine, 9 and 14 oz. glass, 
Spiced in glass. 

FIGS 

Varieties — There are three types of figs, 
the Black Mission Fig, the White Calim- 
yrna and Adriatic Fig, the name "Calirn- 
yrna" being a composite word consisting of 
the names "California" and "Smyrna." 

Styles of Packing — In the packing cf 
figs, the Calimyrna fig is left hanging on 
the tree until partly dry. Then the wind 
blows them to the ground and crews of 
pickers go tlvough the orchards and gath- 
er the figs in boxes. The figs are then 
dried completely in the sun. After this 
they are sorted, graded and gassed and 



Stored until processed for packing. "Pull- 
ed i a i mi used in packing, meaning 
the manner of placing the figs in the 
pack. It is derived from the fact that the 
blossom or stem end is "pulled" under the 
fig. 

The California Kadota Fig is recog- 
nized as being the best variety for canning. 
It has such a delicate tissue-like skin and 
the seeds are so minute that this fig can 
almost be called skinless and seedless. 
These figs are packed in a very light syrup, 
and are ideal for a breakfast or a dessert 
fruit. They are not to be confused with 
the heavy, sticky preserved fig. 

California Industry — California has 
become the largest fig producing country in 
the world, out-rivaling Smyrna and the 
Adriatic countries that for years were con- 
sidered the best producers of figs. 

Quality Test — The quality of figs is 
tested by the thinness and tenderness of the 
skin and the moistness and sweet flavor of 
the meat after the fig is broken open. 

FEATURED BRANDS—CANNED 
Chimes Fancy Kadota No. 1 ; Chimes Fancy 
Kadota No. 2. 




The 
GIFT 
IDEAL 

Ssnd to 

Friends 

Back East 



HAMILTONS 
SWEET SPICED 

California 
KADOTA FIGS 

in Miniature Barrels 

Shipped anywhere in the 
United States for 

5 lb. Keg $3.00 

10 lb. Keg $5.25 



50 



HAMILTONS - - SAN DIEGO 



FRUITS— (Cont.; 



FEATURED BRANDS 
SWEET SPICED— PICKLED 
Mrs. Conley's — 22 oz., 3 lbs.; 22 oz., 5 
and 10 lb. kegs (for shipping to friends 
back east). 

OTHER BRANDS— PICKLED 
Tea Gardens — Pickled in glass. 
Braden's Brandied. 

VARIETIES CARRIED — DRIED 
Featured Brand — Ayers and Held. 
Black (bulk), Calif. Smyrna Pulled, Extra 
Fey. Calif. Smyrna Pulled, Calif. Layer, 
Ex. Fancy 1 lb. packages, Jumbo 3 lb. 
tin, Pulled Figs (bulk). 

FRESH FRUITS 

You will be ama2ed at the fine quality 
of these fresh fruits. Each day our buyers 
select the finest in seasonal produce. 

(Rapid market fluctuations prohibit the 
publication of prices on fruits and vegeta- 
bles. They are carried, of course, only when 
in season.) 

Apples — Bellefleurs, Delicious, Jona- 
thans, N. T. Pippins, Pearmain, Rome 
Beauties, Spitzenburg and Winesap. 

Berries — Blackberries, Mulberries, Lo- 
ganberries, Raspberries. 

Cherries — Bing, Black Tartarian, Mesa 
Grande and Royal Ann. 



^A Typically 
California 
Gift 
for Eastern Friends 

LYONS' 

California 
GLACE FRUITS 

in beautiful 
Gift Packages 

LYONS-MAGNUS, Inc., Manufacturer 
Since 1852 



Citrus — Arizona Grape Fruit, Imperial 
Grape Fruit, Kumquats, Lemons, Oranges,. 
Limes and Tangerines. 

Miscellaneous — Apricots, Cherimoyas, 
Papaya, Cocoanuts, Currants, Nectarines, 
Persimmons, Pineapples, Pomegranates, Red 
Bananas, Quince, Yellow Bananas. 

Figs — Brown Turkish, Fresh Mission, 
and White. 

Grapes — Concord, Cornichon, Malaga, 
Muscat, Red Emperor, Tokay. 

Melons — Casaba, Honey Dew, Persian, 
Watermelons. 

Peaches — Clingstone, Kent's Poway, 
White Free, Yellow Free. 

Pears — Alligator (Avocado ) , Bartlett, 
Small Cycle, Winter Nellis. 

Plums — Blue Damson, Burbank, French 
Prunes, Egg, Santa Rosa, Satsuma, Tragdey,. 
and Wixon. 

GLACE OR CRYSTALIZED FRUIT 

The Glace Process — This process con- 
sists of extracting the moisture of the fruit 
and replacing it with sugar syrup which 
crystallizes and preserves the fruit in almost 
its natural state, sealing in all the good- 
ness that the fruit has. 

The general method consists of boiling 
the fruit, preferably unripe, and in the case 
of stone fruits while the stone is still soft 
— until tender, and then suspending it in 
strong syrup until it has become almost 
transparent, occasional evaporation keeping 
the syrup at the fullest strength. The fruit 
is next dried in stoves or drying rooms ai. 
a temperature of about 120 degrees Fah- 
renheit until the syrup is crystallized. 

FEATURED BRAND 
Lyons-Magnus. 

FRUIT SALAD 

Fruits Used — Fruits commonly used for 
canned fruit salads are peaches, pears, apri- 
cots, pineapple and cherries. Red cherries- 
found in canned fruits for salad are pre- 
pared from white cherries and are artifi- 
cially colored and flavored. 

FEATURED BRANDS 
Chimes Fancy Fruits for Salad, No. 1, No.. 

2V2 

Chimes Fancy Fruit Cocktail. 
Point Loma No. 1, No. iy 2 

OTHER BRANDS 
Dainty Mix Fruit Cocktail 
President Fruit Salad; President Fruit 
Cocktail 

GINGER 

What It Is — The ginger referred to- 
here is the Preserved ginger and is not to 
be confused with the spice ginger (which: 



CATALOG I FOOD ENCYCLOPEDIA 



SI 



FRUITS— {Cont.) 



see). I or Cation 

ginger consists of young green routs of ihc 
ginger plant boiled and sealed in syrup and 
pur up in quaint pots and crocks. The 
finest quality- ginger comes from China. 

I ARIETIES CARRIED 
China Preserved Ginger in Hone poll, bulk 
Crystallized. 

GRAPES 

Varieties — The most popular grape used 
for table purposes is the California Muscat 
or Muscatel, a large, sweet and fine flav- 
ored green, or white, grape. Thompson 
Seedless grapes, or just "plain seedless" 
grapes, are green, slender and small in size, 
a fruit which, when dried, yields the Calif- 
ornia Sultana raisin (which see). Also, 
among the California varieties are the Em- 
press, the Tokay and the Black Morocco, 
the Cornishon, the Malaga. 

VARIETY CARRIED 
Tea Garden Peeled in 5 oz. glass 

GRAPEFRUIT 

How Packed — Canned grapefruit is put 
up both with and without sugar. When 
put up without sugar it is labeled "un- 
sweetened." 

Warning — At the end of the season on 
fresh grapefruit, there is often a great dif- 
ference in the price at which it is sold. 
Some "cut throat" markets sell grapefruit 
at a very low price compared to that sold 
by the better grade markets. This they can 
do because the fruit which they sell is the 
over-ripened and pulpy, sour fruit which is 
left on the market at the end of the season, 
while the better class stores sell only the 
good, fine, sweet, ripe grapefruit, which 
are rare at the end of the season and na- 
turally command a higher price. 
FEATURED BRANDS 
Point Loma; Richelieu Grapejruit-and- 

orange segments. 

KUMQUATS 

BRAND CARRIED 
Richs Kitmquats in syrup. 

MANGOES 

BRAND CARRIED 
Wilson's Sliced Mangoes in syrup. 

MISCELLANEOUS 

5. & W. Nectarines, Imperial Limes, Tongs 
Mandarin Fruit, Emrelettes, Rubyettes. 

ORANGES 

Varieties — There are two kinds of Cal- 
ifornia Oranges: the Washington Navel 
and the Valencia. The Washington Navel 
orange ripens in the fall and winter and is 



quite round and of a deep golden color. It 
is distinguished from all other oranges by 
the navel formation ai the end opposite 

the stem, this formation having the appear- 
ance of being a very small orange within 
a larger one. Another peculiarity of the 
Washington Navel orange is that it is 
seedless, an advantage that causes many 
people to prefer it to all other kinds. 

The Valencia is an orange supposed to 
have originated in the Azores. Under Cal- 
ifornia climate conditions this fruit ripens 
throughout the period from April to No- 
vember. The Valencia orange is higher in 
color than the Navel, is more oblong in 
shape and is without the navel formation 
at one end. 

PEACHES 

Varieties — Yellow Free Peaches are 
peaches whose pit does not cling to the 
flesh and which can be easily separated. A 
fully ripened yellow free peach, when can- 
ned, doe* not present such an attractive 
appearance as the Cling, as its very nature 
gives it a somewhat ragged appearance. 
Many people, however, prefer it to the 
Cling on account of its different flavor, pe- 
culiar to itself. 

Yellow Cling Peaches are peaches whose 
pit does cling to the flesh and must be 
separated by cutting. 



HAMILTONS 

Gift Basket of Fruits, Nuts and 
California Confections 



The Sift of Gifts for A!l Occasions! 

. . . for Holidays, Birthdays and Anniver- 
saries, or to say "Bon Voyage," or as a 
Hospitality Acknowledgement to one's 
Hostess, or to cheer the convalescent . . . 
the most appreciated of all Gifts ... a 
HAMILTONS Gift Basket! 



V/E SHIP THEM TO ALL PARTS 
OF THE WORLD 



52 



HAMILTONS - - SAN DIEGO 



FRUITS— (Cont.) 



White Cling Peaches are peaches having 
a creamy white flesh with a faint blush of 
red. It is very tender, white, juicy and lus- 
cious in flavor. 

Melba Peaches are extremely large, yel- 
low cling peaches packed and sold as "Mel- 
ba Halves," which are particularly desir- 
able for fancy desserts. 

FEATURED BRANDS — CANNED 
Chimes Fancy Yellow Cling, No. 1; Chimes 

Sliced Y. C, No. 1; No. iy 2 (contains 

8 to 10 halves per tin) 
Chimes Fancy Colossal Y. C, No. iy 2 

{contains 5 to 6 halves per tin) 
Point Loma Yelloiv Free, No 1, No. 2^2 ', 

Point Loma Lemon Cling, No. 1; Point 

Loma Sliced, No. 1, No. 2 x / 2 ; Mammoth 

No. 2i/ 2 . 

OTHER BRANDS— CANNED 
President Sliced Peaches 

FEATURED BRAND—PICKLED 
Chimes Fancy Sweet 

OTHER BRANDS— PICKLED 
Tea Garden, Braden's Brandied. 



Peeled, bulk. 



DRIED 



PEARS 



Varieties — The principal and the most 
luscious variety of pear is the Bartlett pear, 
which is very widely canned. 

The principal other variety that is can- 
ned is the Kieffer and unless the label 
states that they are Bartlett pears they are 
Kieffer pears. 

Queer — It is interesting to note that a 
certain species of pears grown on the Isle 
of Jersey in England command a price as 
high as $72 a dozen. 

Pinkish Tint — Some canned pears have 
a pinkish tint to them, which is caused by 
excess of heat at the time of canning. Ii is 
very difficult to can pears without discolor- 
ing them and this pinkish color in no way 
impairs the flavor. 



FEATURED BRANDS 
CANNED 
Chimes Fey. Bartlett, No. 1/ Fancy 

Collossal, No. 2Vi (contains 8 to 10 
halves per tin. 
Point Loma Bartlett Peeled, No. 1, No.2Y 2 ; 
Tea Garden Melba. 

PICKLED 
Tea Garden, Iris, Iris in Grenadine 

DRIED 
]umbo Halves, bulk. 

PEELS 

What They Are — Peels are the pre- 
served skins of various members of the 
citrus family — the citron, lemon and orange 
— which are used in making fruit cakes 
and other highly seasoned foods. 

Peels are prepared either glace or can- 
died. Glace peels are covered with a thin 
coating of glace sugar (see glace fruits,) 
while the candied peels are covered with a 
slightly heavier coating and are allowed to 
dry with the sediment in the cup. 

Citron — is a large, lemon-like fruit with 
a thick peel and a small amount of acid 
pulp. While a small amount of it is pro- 
duced in California, most of it is imported 
from Mediterranean countries. 

VARIETIES CARRIED 
Angelique, Citron, Lemon and Orange in 

bulk. 

PINEAPPLE— CANNED 

Grading — Pineapple has a somewhat dif- 
ferent grading from other fruits. It is pack- 
ed in natural pineapple juice. 

Fancy grade is the firm, whole slices 
packed in a medium, heavy syrup. Only 
slices out of the heart of the pineapple are 
used for this grade, the pineapple being 
cored, leaving only the tender meat to be 
put in the can. 

Broken Slices are those which have been 




For over a quarter of a century the food markets of the world 
have been combed for foods of unusual quality and goodness to meet 
with the standards set for the RICHELIEU label. 



CATALOG & FOOD ENCrCLOPEOIA 



53 



FRUITS— (Cont.) 



broken in the handling, and are put up 
usually in a lighter syrup for salads or can 
also be used as table fruit. 

Tidbitt are portions of about one-eighth 
of the slices and are generally in the same 
grade syrup as the Fancy, and are fine for 
salads and cocktails. 

Crushed or Grated are as the name spec- 
ifics, and are generally of fancy grade. 

Pineapple Fingers are the fruit sliced up 
and down instead of around, and are used 
for salads. There are generally eight fin- 
gers in a can. 

The Best — The best pineapple comes 
from Hawaii, and is known as the Smooth 
Cayenne variety. It is canned right where 
grown. Thus they can be picked just when 
ripe. If they were canned in this country, 
they would have to be picked before ripen- 
ing. 

Quality Test — The best sliced pineap- 
ple has no broken slices in the can, has no 
woody fibres, nor any core. 

Hint — Crushed pineapple mixed with 
chopped marshmallows makes delightful 
filling for tea-time sandwiches. 

FEATURED BRANDS 
Chimes Fancy in syrup, No. 1, No. 2^2 ; 

Chimes Ex. Crushed, No. 2l/ 2 - 

Point Loma Sliced, No. 1, No. 2, 

No. 2i/ 2 ; Point Loma Grated, No. 1, No. 

2; Tidbits. 
Richelieu Raggety Ann. 

PLUMS 

Varieties — Plums may be roughly classi- 
fied as purple, red and yellow, or green, 
each division including a number of varie- 
ties of widely contrasted size, flavor and 
appearance. The Green Gage plum belongs 
to the yellow variety of plums. When ripe 
its color is light green or yellow-green. It 
is a small plum with a tart flavor The Dam- 
son plum is a small dark blue plum, about 
the size of a large cherry, has a firm yel- 
low flesh and is very sour. Yellow Egg 
plums derive their name from the fact that 
they are large and egg shaped. 

FEATURED BRANDS 
Point Loma Green Gage, No. 21/2- 
Chimes Egg Plums, No. 2V 2 . 
OTHER BRAND 
President DeLuxe. 

PRUNES 

What They Are — Prunes are dried 
plums of certain varieties produced from a 
tree grafted from stocks of wild plum, 
peach and apricot. The drying of the prune 
must be done with much skill, the idea be- 



ing to develop as much of the saccharose. 
ir, as possible, at the same time re- 
taining the fruity character and flavor. Do- 
mestic prunes are dried only by the sun, 
after they have been picked off the tree in 
a perfect state of ripeness. 

Hint — In stewing prunes, do not soak 
or boil them. Only rinse the fruit in scald- 
ing water and wash in cold water, strain 
through a colander, and put in a pot, add- 
ing as much water as fruit. Let the water 
simmer, but not boil. The fruit will be 
more palatable, firm in flesh and higher in 
food value. 

Varieties — California and Oregon pro- 
duce all the prunes consumed in this coun- 
try. California prunes are very sweet and 
require no sugar, while Oregon, or Italian 
prunes, are tart and require sugar. 

Silver prunes are black prunes bleached 
with sulphur, which makes them white. 
This is for novelty effect and neither im- 
proves or detracts from their quality. 

Grading — Prunes are graded by the 
number of prunes to a pound, thus a 30- 
40 prune would mean that there are from 
30 to 40 to a pound, and so on. 
FEATURED BRANDS 
Santa Clara; Bulk in sizes, 18/24, 20/30, 

30/40. 

OTHER BRANDS 
Silver Prunes Bulk in size 18/24. 

RAISINS 

What They Are — The raisin is a dried 
fruit made from special varieties of grapes. 
California is the capitol of the raisin in- 
dustry and the fruit is dried in the sun in 
great trays spread out on the ground. 

Varieties — There are two principal var- 
ieties of raisins — Muscats and Seedless. The 
Thompson raisin is very sweet and is the 
true seedless raisin, being entirely seedless. 
It is oblong in shape and golden brown in 
color with a bluish tinge. The Sultana rai- 
sin is somewhat tart and contains seeds oc- 
casionally. It has a yellowish tinge and is 
not so oblong as the Thompson raisin. 
Puffed raisins are seeded raisins that are 
not sticky. They are prepared by a special 
patented process that leaves the raisins 
plump and loose. They can be shaken out 
of the carton and used like seedless raisins. 

BRANDS CARRIED 

Package — Sun Maid Puffed, Nectar, Seed- 
less, Seeded, Cluster. 

Bulk— Cluster, Sultanas imp., Thompson 
Seedless. 



HAMILTONS - - SAN DIEGO 



HEALTH FOODS 

BATTLE CREEK SANITARIUM FOODS 

The Battle Creek Sanitarium was a pioneer in making health foods. For 
fifty years this institution has been an experiment station in dietetics. In this 
great institution more intensive study has been made in practical dietetics than in 
any other place in the world. Here have been gathered together the results of 
the world's great laboratories, and here have been compiled and summarized the 
experiences and the observations of the people of all civilized countries in rela- 
tion to diet. 



REGULATING LAXATIVE FOODS 

LACTO-DEXTRIN — Purpose, to change 
the intestinal flora and combat the 
poisons which cripple the colon. 

PSYLLA — To use with Lacto-Dextrin to 
supply the needed bulk and lubrication. 

BULK-SUPPLYING— Laxa Biscuits, Pig- 
Bran, Vita-Bits, Bran Biscuits, Agar, San. 
Cooked Bran, Psylla. 

LUBRICATING— Paramels, Mineral Oil, 
Parlax. 

FOODS FOR WELL FOLKS TO 
KEEP THEM WELL 

Prolose, Nuttolene. Fig-Bran, "ZO", Sav- 
Sanitarium Cooked 
Vila Wheat, Vita- 



ita, Bran Biscuits, 
Bran, Malted Nuts, 
Bits. 



BEVERAGES 

Minute Brew (Coffee substitute). 



BLOOD-BUILDING FOODS 

Food-Ferrin, Savita, Sal-Savita, "ZO", 
Malted Nuts, Meltose, Protose. 

REDUCING FOODS 

Gluten Bread in tins, No-Fat (Mayonnaise) 
Laxa Biscuits, Fig-Bran, San. Gluten 
Flour, San. Cooked Bran, Bran Biscuits, 
Savita. 

WEIGHT-BUILDING FOODS 

Malted Nuts, Lacto-Dexl.in, Food-Ferrin, 
"ZO", Meltose. 

FOODS for AUTO-INTOXICATION 

Lacto-Dextrin, Psylla, Paralax with Agar, 
Paramels, Mineral Oil, Paralax. 

DIABETIC FOODS 

San, Gluten Flour, Savita, Soy Bean Flour, 
Soy Bean Biscuits, Starchless Bran, 
Gluten Bread in tins, Bran Gluten Flakes, 
Paralax, Psylla, Unsweetened Food-Ferrin 

FOODS FOR ACID STOMACH 

Malted Nuts, Meltose Sugar and syrup, 
Zweiback, Vita Wheat. 



MISCELLANEOUS HEALTH FOODS 



BURBANK PRODUCTS 

Burbank Nutritional Foods are scienti- 
fic combinations of uncooked leafy vege- 
tables; retaining their proteins and carbo- 
hydrates of the highest biological value; 
prepared under scientific supervision; high- 
ly concentrated ; strongly alkaline ; and 
ready for rapid digestion and assimilation; 
processed to retain maximum vitamin con- 
tent — 'A', 'B', 'C, "E", 'G' and essential 
minerals in their natural colloidal form. 

The finely ground powders represent an 



average concentration of fresh vegetables 
of twenty to one and are ideal for persons 
ill or convalescing from illness, who are 
unable to load the stomach with suficient 
amounts of vitamin and mineral bearing 
leafy vegetables. 

VARIETIES CARRIED 
Vegetable Broth, Kelp Tablets, Kelp Pow- 
der, Vegetable Tablets, Regulator Tab- 
lets, Reducer Tablets, Regulator Powder, 
Vezetized Salt, Alfalfa Tea, Reducer 
Adjuvants, Spinach Flakes, Soup Flakes. 



IOKELP 



The Vitalizes Marine Vegetable-Food, 
Rich in Natural Iodine 



Helpful in correcting ailments due to mineral deficiency in the diet. 



CATALOG a FOOD ENCYCLOPEDIA 



55 



OUR BATTLE CREEK 



Health Food Department 



offers 



Food Ferrin - - 

A proven source of iron for 
building up the blood. Two 
forms sweetened and plain. 

Lacto Dextrin - - 

Carbohydrate food that rids 
the system of putrefactive 
germs. 



Psylla - - 

Clean, sterilized Psyllium 
Seeds that gives you regular- 
ity. 

Savita - - 

A yeast extract exceedingly 
rich in vitamin B to give zest- 
ful flavor to soups and 
gravies. 



See listings for other popular B-C Health Foods on page 54 
ASK FOR FREE LITERATURE 



from NATURE'S 
VITAMIN & MINERAL 
LABORATORY to you 




For the Prevention and Correction of Dietetic 

Deficiencies and Nutritional Disorders 

Thousands of Enthusiastic Users endorse 

BURBANK FOODS 

Com I>1 el e information and Scientific 
Literature available at Hamiltons 

BURBANK 

NUTRITIONAL FOODS 

THE BURBANK CORPORATION 

Burbank, California 





56 



HAMILTONS - - SAN DIEGO 



HEALTH FOODS— Miscellaneous 



BAKERY PRODUCTS 

VARIETIES CARRIED 
Lima Bean Flakes, Zwieback {whole wheat') 
Zwieback {white). 

DIABETIC FOODS 

BRANDS CARRIED 
Cellu Bran Wafers, Lister's Diabetic Flour, 
Lister's Diabetic Bran, Lima Bean Flour. 

DIETETIC FRUITS 

Nutradiet Natural Foods — Many 
people confuse the thought of dieting with 
thit of abstinence from the enjoyment of 
eating, and yet the two bear little rela- 
tion. Fruits and vegetables are acknow- 
ledged to bo a necessary part of daily diet. 
Fruits in preserved form are usually pre- 
pared in sugar syrup and those who wish 
to omit th? use of sugar have been obliged 
to go without these apetizing and health- 
giving foods when such fruits were out of 
season. This is no longer necessary. 

FEATURED BRANDS 
Nutradiet Brussels Sprouts, Carrots, Lima 

Fruit, Pineapple; Peaches, Pears, Prunes. 
Chimes Apricots, Cherries, Peaches, Pears, 

Figs, Pineapple. 

HEALTH BABY FOODS 

VARIETIES CARRIED 
Gerber's Spinach, Carrots, Peas, String 
Beans, Tomatoes, Vegetable Soup; Ger- 



Enjoy your Food 

WHILE DIETING 

NUTRADIET 

Luscious, flavorsome Nutradiet Fruits & 
Vegetables are packed garden-fresh with- 
out r. dd:d smr.r or salt. Id-;p.l for those 
on n r-s'ricted diet or for seasoning or 
sweetening to suit thp taste. 




VEGEX 

Palatable 
Appetizer 

High in B Vitamins 
and Food Iron 



— fine when added to 

Soups, Stews and Gravies 

Gives quick pick-up in appetite 
and strength. 



ber's Cereal; Baby Ralston; Cerol Wheat 
Cereal; Mead's Cereal. 

HEALTH VEGETABLES 

Packed without salt or sugar. 
FEATURED BRAND 
Nutradiet Brussels Sprouts, Carrots, Lima 
Beans, Asparagus, Spinach, String Beans, 
Beets, Corn, Peas. 

MISCELLANEOUS 

VARIETIES CARRIED 
Carob Crumbles, California Fig Nuts Agar. 
American Agar Agar, D'Zerta Health 
Gelatin, Ovaltine, Cocomalt, Sauer Kraut 
Juice, Pecano Meal, Pineapple Juice, 
Toddy, Super Malt, Nu-Vege-Sal, Bon- 
wheat, Lister's Sugarless Sweetener, Lis- 
ter's Golden Spread, Lister's Dietetic 
Flour, Dina-M'te. 

MUFFIN Cr.lSPS 

Sensible Weight Control — To be free 
from excess weight we must watch our 
weight — particularly as we n'-ar or pass 
midle age. A little too much starch, o: 
carbohydrates, in the daily diet, and w? 
suddenly awake to the fact of too much a' ; 
too solid flesh where it shouldn't be — 'f 
we are to look ou r best, feel our best ar ] 
keep a youthful figure. 

PSYLLIUM SEED 

FEATURED BRANDS 
Laxieed, Black and White. 

VEGEX 

Vegex was widely used for soups be- 
before the vitamin discoveries. During 
the World War the British Government 
selected and sent it by airplane from Lon- 
don to Mesopotamia to treat beri-beri ; then 
for the regular rations. In medical centers, 
with both child and adult diets, Vegex has 
been and is th° standard for Vitamin B (1) 
and Vitamin G or B (2). 

VARIETIES CARRIED 
Vegex Almonds (pkgs.) ; Vegex in $y 4 and 

6Y2 oz. jars. 



MUFFIN CRISPS 

STARCH REDUCED 

FOR 
WEIGHT CONTROL 

Guaranteed Analysis 
Printed on Each Package 



CATALOG & FOOD ENCyCLOPEDIA 



57 



HOUSEHOLD PRODUCTS 



ADHESIVES 
VARIETIES CARRIED 

MmciU /'.,;,. UPagSi Glue 

AMMONIA 
FEATURED BRAND 

P.lTIOHi f/,,1, i ..«;.;. 

OTHER BRAND 
Ammo Di}. 

BLEACHES 
BRANDS CARRIED 
Clorox. Hypro. Pmex. 

BLUING 

FEATURED BRAND 
Mrs. Stewart Liquid, 

OTHER BRAND 
Reckelfi, B.ill. 

BORAX 

FEATURED BRAND 
Twenty Mule Team— Powder, Chips, Bo- 
rax, Boraxo, Spangles. 

BROOMS 

BRANDS CARRIED 

Blu J, Craig's Best, Child's Favorite, IXL, 

Ladies' Delight, Little Beauty, Whisk. 

BRUSHES 

VARIETIES CARRIED 
Closet, Hearth, Scrub, Sink, Vegetable, 

Shinola, Floor. 
Small, Large, Mop Heads, Linen and 

Cotton. 

CANDLES 

FEATURED BRAND 
Birthday Candles and holders. 

CLEANSERS 

VARIETIES CARRIED 
Bon Ami, Mab Powder, Sapolio Powder, 
Gold Dust, Light House, Old Dutch, 
Sal Soda, Babo. 

CLOTHES LINES, PINS 

Cord Lines, Mermaid Cotton Line, Wire 
Line, Sasb Cord Line, Common Pins, 
Spring Pins. 

DISINFECTANTS 

FEATURED BRAND 
Sani Flush, Purex. 

OTHER BRANDS 
Holly Chloride of Lime, Clorox. 

DRAIN PIPE CLEANERS 

BRAND CARRIED 
Drano. 



ELECTRIC LIGHT GLOBES 
VARIETIES CARRIED 
2*. Watt, 40 Watt, 30 Vast, 60 II".;;; 
75 U".//;. loo 11"./;;, 150 Watt, 200 Watt 

INSECT KILLERS 
Reefer's No-Moth — Spnng and Sum- 
mer Time and Moth Time are synony- 
mous. It is high time to carefully inspect 
clothing, be ir summex or winter. Rugs, 
fell hats or any materials of animal ungin 
should be carefully inspected, brushed 
briskly and aired. Then one should use 
Reefer's No-Moth as a preventative. All 
clothing that is laid away or stored should 
be protected with Reefer's No-Moth, a re- 
liable all-year moth preventative. 
FEATURED BRAND 
Reefer's No-Moth, No-Motb Refills, Moth 
Sprayer, Injecto, Jnjecto Guns and 
Needles, Sla, Moth Crystals, Vacuum 
Crystals. 

OTHER BRANDS 
Antral, Bubach, Fly Swats, Fly Tox, Fly 
Tox Sprayers, Moth Nip, Talbot Fly 
Spray, Kellogg Ant Powder, Poisoned 
Fly Paper, Powder Guns, Talbot Ant 
Powder, Tanglefoot, Argentine Ant De- 
stroyer, Hoodoo Ant Paper, Scbrader's 
Argentine Ant Powder, Fly Go, No More 
Ant Powder. 

LAUNDRY TABLETS, ETC. 

BRANDS CARRIED 
La France. Satinet. 

LyE 

VARIETIES CARRIED 
American, Red Seal 

MATCHES 

BRANDS CARRIED 
Diamond, Blue Tip, Domino Kitchen, Ohio 



Household 4 Products 

of Distinction 

Parson's Household Ammonia 

In the Making for Almost 100 Years 

Mrs. Stewart's Bluing 

For happier wash-days 

Fels Naptha Soap 

The soap that really washes clean 

Hubinger's Elastic Starch 

Quality Unsurpassed 



58 



HAMILTONS - - SAN DIEGO 



HOUSEHOLD PRODUCTS— (Cont.) 



Safety-red tip, Red Top Safety, Vest 
Pocket, Signal Safety, Pilot. 

MISCELLANEOUS 

Bottle Openers, Can Openers, Corn Pop- 
pers, Dust Pans, Door Mats, Safety 
Roller Can Opener, Candle Holders, 
Golco Toilet Paper Holders, Scott Fix- 
ture for Towel Roll. 

Sparklet Syphon Glass Tubes, Syphon Pins, 
Syphon Tube Washers, Syphonettes, 
Mouse and Rat traps, Bath Bricks, Crel- 
ton's Deodorizing Crystals, Dyes, Dou- 
ble Pointed Tacks, Carpet Tacks, & Cedar 
Dust Cloths, Dish Mops, Dance Wax, 
Zig Zag Corkscrews. 

MOPS— FLOOR 

VARIETIES CARRIED 
House Handle, Janitor Handle, O'Cedar 
Oiled, O'Cedar Dry. 

OIL— HOUSEHOLD 

BRAND CARRIED 
Tbree-in-\. 

OIL— ILLUMINATING 

5 gal. tins Elaine, Pearl. 




Sani-Flash 



i Closer Bowls 



Quick — 

Easy- 



Sanitary 




All Year Protection 
from Moths 

REEFER'S 
NO-MOTH 

Attach Reefer's No- 
Moth to the bassboard. 
destroy those moths 
quickly and thoroughly. 
Reefer's No-Moth con- 
tains 100 per cent full 
strength, pure natural 
cedar oils. The cedar 
odor is clean and plea- 
sant. It protects but 
does not cling to yom 
clothes. It lasts ONE 
WHOLE YEAR— gives 
you 12 months proteo 



PAILS AND TUBS 

VARIETY CARRIED 
Galvanized 

PIPE SOLVENTS AND BOWL 
CLEANERS 

FEATURED BRAND 
Sani-Flush 

OTHER BRANDS 
Kleeno, Purex Bowl Cleaner 

POLISHES 

Gorham's Silver Polish — We recom- 
mend Gorham Silver Polish because is is 
made by the largest manufacturers in the 
world who realize the importance of using 
only the finest ingredients in its prepara- 
tion. The name "Gorham" has been a 
household word for more than one hun- 
dred years in homes where fine silverware 
is used. 

FEATURED BRANDS 
Gorham's Silver Polish, Wisemaid Glass 

Cleaner, Johnsons Glo-Coat, 
OTHER BRANDS 
Furniture — O'Cedar, O'Cedar Houseclean- 

ing set, Liquid Veneer. 
Metal — Brilliant Shine, Barkeeper's Friend, 

Magic Emulsion, Glass Glo, Spicky 
Shoe — Dyanshine, Jet Oil, Shinola, 

Shuwhite, 2 in 1 paste. 
Silver — Electro Silicon Powder and Paste, 

Liquid Silver, Wright's Silver Cream. 
Stove — Rising Sun, Liquid Enameline. 

SAL SODA 
SCOURING PADS 

BRANDS CARRIED 
Brillo, Abrazo, Kitchen Sapol'to, S. O. S., 
Skour Pak. 

SOAPS 

White King Granulated Soap — Sur- 
prising as it may seem, only pure vegetable 




Made by the 
largest manu- 
facturers of 

Sterling 

Silverware 

in the world 



CATALOG & FOOD ENCyClOPEDIA 



59 



HOUSEHOLD PRODUCTS— (Cont.) 



and C0CMUU1I oils such as used in White 
KiQg Granulated Soap, arc founJ to be the 
desirable ingredients obtainable foi 
performing the duties required of .1 soap. 
These essentials contained in White King 
Granulated have an uncanny pent.! 
quality, they dissolve greases easily and 
search out every particle of dirt, without 
rubbing or boiling, yet White King Granu- 
alted soap rinses freely and does not harm 
the finest fabrics. 

White King Granulated, too, is excellent 
for household cleaning. Washes tile and 
woodwork; keeps carpets and upholstery 
soft and lovely ! For complexion beauty, 
try White King Toilet Soap or Mission 
Bell Toilet Soap. 

FEATURED BRANDS 
Fell' Naptha, 20 Mule Team Borax Soap 
Chips. While King Ponder and Hand 
Soap. Skat Hand Soap. Eels Nap/ha Soap. 

OTHER BRANDS 
Cake Soap — American Family. Calla Lily, 
Peels Crystal White. Duz, Eels' Naptha, 
Ivory, Lava, Octagon, P. & G. White 
Naptha, Queen Lily, Strykers, Western 
Star. Wool. Fish Oil Soap. 



1','alt I, Pot 
Granulated, hnn Flat 
Lux. Peefi Machine, Snpt i 
Da :. Hydro I'm.:. La Prance, 
Par, Rtu<». Tboro, Sattna. 

STARCH 

What It Is — Laundry starch is extracted 
from various vegetable sources, principally 
corn, and is sold as it comes from the kilns 
without having been pulverized. It is to be 
distinguished from edible starch which has 
been purified and pulverized. 

FEATURED BRAND 
Hubinger's Elastic Starch. 



SKAT 

THE BEST 
HAND SOAP KNOWN 



WHITE KING 

The Original Granulated Soap 

White King is soap in its most condensed — therefore 
most efficient form, producing instant suds, even in luke- 
warm water. 




For Fine Fabrics 



Quality, not price nor quantity 
— IS the key to soap economy. 
You'll realize how true this is 
when you use WHITE KING! 



_ 



60 



HAMILTONS - - SAN DIESO 



HOUSEHOLD PRODUCTS— (Cont.) 



OTHER BRANDS 
Argo Gloss, Kingsford, Linit. 

TOOTHPICKS 

BRANDS CARRIED 
Diamond, World's Fair 

WASH BOARDS 

FEATURED BRAND 
Brass King 

OTHER BRANDS 
Zinc, Glass 

WATE3 SOFTENERS 

Melo — For washing dishes nothing ex- 
ceeds Melo. Soap is not necessary. One 
or two teaspoonfuls of Melo in the dish- 
pan will cut the grease from the dishes 
instantly. Rinse through a second hot 



water and your china and glassware will 
fairly sparkle. 

Fill greasy pots and pans with hot water, 
sprinkle in a little Melo and allow to stand 
while china is being washed. This opera- 
tion cuts the grease. They will wash much 
easier. 

FEATURED BRAND 
Melo. 

OTHER BRAND 
Rain Water Crystals. 

WAX POLISH 

BRANDS CARRIED 
Johnson's Glo Coat, Liquid Wax, Wax 

Paste. 
Old English (liquid and solid no rub), 

O' Cedar Wax Cream 



Sc 




A SIMPLE f^ 

A simple twist 
and it's closed/ 
ItW the now mod 
container for ihc old 

Cream of 'Tartar 
Baking Powd' 



BAKING POWDER 

What It Is — Baking powder is a leav- 
ening agent produced by the mixing of an 
acid reacting material in sodium bicarbon- 
ate, with or without starch or flour. It 
yields the gas, carbon dioxide. 

Varieties — There are four common var- 
ieties of baking powder — Cream of Tartar, 
Phosphate, Alum and Combination Baking 
Powders. In all four, sodium bicarbonate is 
used as a basis, while for an acid they con- 
tain cream of tartar, acid phosphate and 
sodium alrum, respectively. Combination 
baking powders are just what the name 
specifies — a combination of cream of tartar, 
phosphate and alum. 

What It Does — The basis of all baking 
powders is sodium bicarbonate and when 
this is combined with either of the other 
three it releases carbon dioxide or carbonic 
acid gas which causes the dough or pastry 
to rise. 



FEATURED BRAND 
Schilling, 2, 4. 8 and \6 r-~ ram, 

OTHER BRANDS 
Calumet, l/ 2 lb., 1 lb.; Run ford '/ 2 , 1, 3 
lbs.; Sun, 1 lb.; Royal 4, 6, 12 oz. cant. 

CREAM OF TARTAR 

FEATURED BRAND 
Schilling 2 and 4 oz. cans. 

SODA 

BRAND CARRIED 
Arm & Hammer, y 2 and 1 lb. 

YEAST 

BRANDS CARRIED 
Fleischman compressed ; Magic, pkg.; Bulk. 



Hip-O-Lite — The Hipolite Company will 
furnish free to anyone requesting same, 
their Caterers' & Chefs' Professional Recipe 
Booklet. 

Excellent recipes for sauces, cake fillings, 
frostings, fruit salads, tea table delicacies, 
ice creams, icings, and the secret of mak- 
ing simple desserts appear elaborate. All 
easily prepared with the use of HIP-O- 
LITE — The ORIGINAL Marshmallow 
Creme. 

FEATURED BRANDS 
Hip-O-Vte, Whitman's Marshmallow Whip 



. 



CATALOG & FOOD tNCyCLOPEDIA 




Hamilton* Fresh Meats Department 

HEALTH FOODS 

Hamiltons Sells U. S. Government Inspected Meats Exclusively 

Most people believe all meat to be U. S. Government Inspected, but this 
is a misunderstanding. There are other kinds of meat inspection, but none so 
exacting as the U. S. Governmenr Meats that have been prepared under U. S. 
Government Inspection and are identified by a small circular stamp, reading, 
"U. S. Inspected and Passed. Establishment Number ." 

Few people appreciate just what Federal Inspection implies. Indeed, its 
importance is quite frequently overlooked. It is sometimes taken for granted. 
It is considered, if it is thought of at all, as a sort of commonplace, so to speak, 
and yet, there is nothing of greater significance in protecting public health 
than this same Government Inspection, and Approval of our meat supply. The 
principal features of U. S. Government Meat Inspection, are: 

are declared wholesome, healthful and fit 
for human food, and are marked in the 
Circle, "V. S. Inspected and Passed." 



First: Ante Mortem Inspection, or In- 
spection of all animals before slaughter, 
made by graduate veterinarians, who have 
passed a high Civil Service Examination. 

Second: Post Mortem Inspection, which 
consists of a careful examination and in- 
spection of all carcasses and parts thereof, 
is made by the veterinarian at the time of 
slaughter. Meats that pass this inspection 



Third: Sanitation, which has to do with 
the supervision of all packing house struc- 
tures, which must be of such material and 
construction and finish that permit rapid 
and thorough cleaning. 

Fourth: Labeling — Trade Labels, not 



62 



HAMILTONS - - SAN DIEGO 



MEATS— (Cont.) 



Richardson and Robbins 



Boned 
Chicken 




Plum 
Pudding 



The Symbol of Quality 
Since 1855 



false or misleading, approved in advance 
by the Bureau, are applied in the presence 
of an Inspector and the contents of the re- 
ceptacle or covering must be in strict ac- 
cordance with the statement on the label. 

Fifth: Re-Inspection provides that all 
meat, whether fresh or cured, even though 
previously inspected and passed, shall be 
re-inspected as often as is considered nec- 
essary to ascertain whether it is sound, 
wholesome and fit for human food. 

Sixth: Curing, pickling, rendering, cann- 
ing and other meat preparation processes, 
and all steps in the progress of manufacture, 
shall be conducted carefully and in the pre- 




SUGAE CURED — HICKORY SMOKED 



Hams and Bacon may be 
good and not be 

BERKSHIRE 

but they can't be 

BERKSHIRE 

and not be good 

• 

Flavor in Favor — Since 1884 

MILLER & HART 

CHICAGO 



sence of an inspector. 

That little purple circular stamp reading: 
"U. S. Inspected and Passed", is a badge 
of distinction, a mark of merit. It signifies 
the sanction of the Government and repre- 
sents more than a quarter of a century of 
the best scientific activity in safeguarding 
the nation's basic food. You cannot afford 
to take chances in selecting your food. 

BACON 

FEATURED BRAND 
Miller & Hart, whole, half, sliced. 

OTHER BRANDS 
Beechnut, in glass ; Swift's Premiurn, whole, 
half, sliced bulk, sliced package. 

BEEF 

FEATURED BRAND 
Hamillons Roast Beef, Corned Beej 
VARIETIES CARRIED 
IN TINS AND GLASS 
Beechnut in glass; Libby's Corned Bee] 
Hash, Corned Beej, Roast Beej, in tins. 
Eastern Chipped {bulk) C. & B. Corn Beej 
Hash. 

CHICKEN— IN GLASS 

FEATURED BRAND 
Hormel Chicken a la King, Milani's Chick- 
en and Noodles, Hormel Boneless in 
3%, 7 and 11 oz., Milani's Chicken a la 
King. 

OTHER BRANDS 
College Inn Chicken a la King; College 
Inn boned; Boneless in 3%, 7 and 11 
oz.; College Inn Chicken a la King, Col- 
lege Inn Chicken and Noodles. 

CHICKEN— IN TINS 

FEATURED BRANDS 
Hormel Whole or Halj; R. & R. Boned in 
6 and 12 oz. 

OTHER BRANDS 
College Inn Boned in 6 and 12 oz. 



CHILI CON CARNE 

FEATURED BRAND 



Hormel 

Gebhardt 
I. X. L. 



OTHER BRANDS 
with Chilis, Gebhardt 



Plain; 



CHOP SUEY 

BRANDS CARRIED 
Mandarin small and large; Mandarin 
Chop Slley Vegetables. 

HAM 

Varieties — A Skinned Ham is a large 
ham with the skin and fat cut off down to 



CATALOG & FOOD ENCYCLOPEDIA 



63 




ESCOFFIER'3 

Cflrh ruled 

Fn E li5h Pack 

Canape Spread* 

Chicken & Ham. 

Chicken & Ham & 
Tongue. Tongue & 
Hum. Venl & Hnm 
Turkey & Tonfrue, 
Chicken & Ton- 
jrue. Salmon, An- 
c h o t y. Shrimp, 
Crab. Lobster. 
Bloater. Sardinea, 
Prawn. 

Agents for U.S.A. 

Sole Importers 

JULIUS WILE 

SONS & CO.. Inc. 

New York 



• "j dish jit for ./ irn.t;'- 

MILANI'S 

CHICKEN 

A LA KING 

Delicious as an fntrec, 

for luncheons or for 

quick dinner. 

A Pure Product - Luciously Seasoned 




PHONE FRANKLIN 6161 

and have your fresh meats delivered 

with your groceries. 



y OL AN D A 

CHICKEN RAVIOLIS 

"Admittedly The Best" 
A Meal in Themselves 



Our delicatessen department takes 
pride in features 



Frank* 



Milwaukee Brand 
5 Fine Sausages 



"For those who want the besf 

FRANK FOOD COMPANY 

San Francisco Milwaukee 



a \lNSlfor^ 




• There are four man-size portions in 
each 20 ounce can of Prudence Corned 
Beef Hash— hearty, home-quality food, 
made by an old New England family 
recipe. You can serve this delicious 
meal, piping hot, in 4 minutes, and at 
less than 7 cents a person. Ready for 
you in 4-portion and 2-portion tins. 

Naturally, you want to know what 
goes into the hash you eat. Prudence 
Corned Beef Hash is made of tender 
young beef and selected potatoes — 
no scraps, no skins, no gristle. 



PRUDENCES-HASH 



BEEF STEW, 



LAMB STEW 



BEEF LOAF 



64 



HAMILTONS - - SAN DIEGO 



MEATS— (Cont.) 



the shank. A Boneless Ham is a cured ham, 
soaked, boned, the fat trimmed off and 
tied in a cloth and boiled several hours. An 
American Short Cut Ham is one cut short 
so as to expose the marrow, most of the 
fat trimmed off down to the shank and well 
rounded on the butt. 

FEATURED BRANDS 
Hamiltons: Boiled, Baked, Loaf. Miller & 
Hart Hickory Smoked, Sugar Cured; 
Hormel whole in tins; Smithfield Devil- 
ed. 

OTHER BRANDS 
Swift's Premium Cured; Minced Ham, Un- 
derwood's Ham, Underwood ' s Deviled. 

HASH 

FEATURED BRAND 
Prudence Corned Beef Hash. 

LOAF MEATS 

FEATURED BRAND 
Hamiltons: Beef Loaf, Chicken Loaf (to 

order), Chicken and Pork Loaf, Ham 

Loaf, Head Cheese. 
Libby's Veal Loaf ; Jellied Tongue Loaf 

MISCELLANEOUS 

FEATURED BRAND 
Milam's Chicken Lunch, Miiani's Raviola, 
Yolanda Chicken Raviolas, Escoffier 



JONES 


DAIRY FARM 


SAUSAGE 


These fresh little 


PorkSausages 


rushed here by 


refrigerated express 


during the Fall and 


Winter Months 


Quality Supreme 



Meat Paste, Hortnel Pig's Feet, Miiani's 
Cottage Dinner {Chicken, Egg Noodles, 
Carrots, Peas, Mushrooms), 
OTHER BRANDS 
Roast Grouse, 1. X. L. Chicken Raviola. 

MEAT STEWS 

BRAND CARRIED 
C. & B. Meat Stews, C. & B. Kidney Stews. 

PATE DE FOIE GRAS 

What It Is — The most famous of all 
the fish and meat pastes which are known 
as "pate" because once upon a time they 
were put up in "pie shapes." Pate de foie 
gras is now packed in those creamy pottery 
jars which are to be found on the table of 
every gourmet. 

BRANDS CARRIED 
Danish Liver Paste; Terrines ; Pate de Foie r 

Michel; Truffled; Goose Liver, whole; 

Puree de Foie Gras. 

SALAMI 

BRANDS CARRIED 
Cervelat, Italian, German, Cooked Salami. 

SAUSAGES 

FEATURED BRANDS 

FRESH — Jones' Little Pig Links and Little 
Pig Meat (in season); Frank's; Hor- 
mel' s Sausage. 

OTHER BRANDS 

FRESH— Thuringer. 

IN GLASS — Derby Vienna, Derby Frank- 
furts; Vienna; Imported Frankfurters. 

IN TINS — Mortadella Italian; Libby's 
Vienna. 

CURED — Beef Bologna; Garlic Sausage; 
Frankfurters, imported; Frankfurters (do- 
mestic), large and small; Milwaukee 
Style Frankfurters; Men Ring; Smoked 
Liversausage ; Smoked French Gooseliver, 
SNAILS, Imported 

French Preserved Snails in tin; Snail Shells 

TA MALES 

FEATURED BRANDS 
Milanis Chicken Tamale Petite. 
Hamiltons Beef, Chicken and Enchiladas in 
bulk. 

OTHER BRANDS 
Derby in glass; Gebhardfs; I. X. L. Chic- 
ken; Mexican Style; I. X. L. Enchiladas. 

TONGUE 

BRANDS CARRIED 
IN GLASS— Derby Lunch; Derby Sliced; 
Derby Deviled; Derby Ox; Derby Lamb; 
L-bb-fs Lunch (lamb): Lamb's Tongue 
pickled (whole); Ox Tongue. 
FEATURED BRAND 
Hamiltons Boiled Tongue 



CATALOG I FOOD ENCYCLOPEDIA 



65 



MILK PRODUCTS 



BUTTERMILK 

About Our Featured Brand — Butter- 
milk came into existence centuries ago when 
an Arab rode across the desert with a goat- 
skin bottle of milk fastened to his saddle. 
The constant jostling of his hoiss churned 
butter, so his surprise can be imagined 
when he saw, not milk, but butter and but- 
termilk in his goatskin bag at the end of 
his journey. Buttermilk is used principally 
as a beverage, although many fine cooks 
use it extensively in cooking. Knudsen's 
real churned buttermilk is rich in protein, 
which comprises nearly half of its food 
value. It ranks high in nutritive value, and 
is especially desirable for a reducing diet 
as it contains but little milk fat. 
FEATURED BRAND 
Knudsen's 

CANNED MILK 

What It Is — Canned milk is merely 
fresh milk with the water removed. The re- 
moval of the water in no way detracts 
from the nutritional qualities of the milk. 

Difference Between Evaporated and 
Condensed Milk — Condensed milk is 
made by evaporating a combination of 60 
per cent milk and 40 per cent sugar, while 
Evaporated Milk is made by evaporating 
60 per cent of the water from whole milk. 

FEATURED BRANDS 
Lucerne, Carnation. 

OTHER BRANDS 
All Pure, Alp/ne, Borden's, Borden's 

Eagle. 

CREAM WHIPS 

What It Is — Cream Whip is a liquid, 
a few drops of which added to ordinary 
cream will make it whip like ordinary 
whipping cream. 

BRANDS CARRIED 
Sta-Wbip. 



QUALITEE 

MILK 

CREAM 
BUTTERMILK 

Pure Healthful Delicious 



FRESH MILK 

Varieties — Pasteurized milk is milk 
which has been heated to a temperature ol 
142 to 145 degrees Fahrenheit and held at 
that temperature for 30 minutes. This docs 
nut bml the milk; it simply heats it to a 
point where germ life dangerous to health 
is destroyed. Pasteurization takes nothing 
from milk nor does it add anything to it, 
except safety. Pasteurization is only one of 
many steps that have been taken to safe- 
guard the quality of milk. 

A Prize Winner — One of the most sig- 
nilcant features of Qualitee Dairy Products 
is the fact that Qualitee Grade "A" Pas- 
tuerized milk has won 14 out of the 16 
scoring contests conducted by health au- 
thorities here in the past 10 years. This 
unusual record is indicative of the consis- 
tently high merit of all Qualitee Dairy 
Products — ice cream, milk, cream, cottage 
cheese, buttermilk, butter and eggs. 

FEATURED BRAND 
Qualitee. 

FRESH CREAM 

Hints — When whipping cream be sure 
that the cream and various utensils used 
are ice cold. The best method is to have 
the cream dish setting on the ice while you 
are whipping. Be sure to whip vigorously 
and long enough to get proper results. 

FEATURED BRAND 
Qualitee. 

MALTED MILK 

What It Is — Malted Milk is milk com- 
bined with extract of malted grain reduced 
to a powder by the vacuum process. 

BRANDS CARRIED 
Ghirardellr 's Chocolate, Horlick's, Thomp- 
son's Double, Toddy, Horlick's Malted 
Milk Tablets. 

POWDERED MILK 

BRAND CARRIED 
Klim 



LUCERNE 

The Name of One Of 
California's Largest And Finest 
Creameries Stands Behind This 

High Quality Product 

CANNED MILK 



66 



HAMILTONS - - SAN DIEGO 



What It Is — Mince meat is a highly 
seasoned pie filling. Good mince meat is 
made of the following: Apples, beef suet, 
seeded raisins, currants, citron, sugar, mo- 
lasses and spices. Cheaper grades of mince 
meat usually do not contain the beef and 
suet. 

How Packed — Mince meat is put up 
both "wet" and "condensed". The wet is 



sold in jars and in bulk from pails, while 
the condensed is usually packed in small 
cartons. 

FEATURED BRANDS 
HAMILTON'S Bulk; Heinz 1 and 2 lb. 
tins, 1 and 2 lb. glass. Lyons-Magnus in 
glass. 

OTHER BRAND 
Crosse & Blacku'ell. 



ALMONDS 

Grading — There are three grades of al- 
monds: Paper shell, soft shell and hard 
shell. Both domestic and imported come in 
these three grades. 

Varieties — There are two principal var- 
ieties of shelled almonds — the Jordan and 
the Valencia. The Jordan is oblong in 
shape, while the Valencia is pointed on one 
end and somewhat flat at the other. The 
Jordan is a better looking almond but the 
Valencia has a better flavor. 

VARIETIES CARRIED 
Shelled, in Shell, California salted, Jordan 

salted. 

BRAZIL NUTS 

What They Are — The Brazil nut is 
the seed of a gigantic tree growing in Bra- 
zil and some of the other tropical countries 
of America. The nuts grow inside of a 
hard round shell which averages about 5 
inches in diameter and contains from 15 to 
25 compactly arranged nuts. 

VARIETY CARRIED 
In shell 

CASHEW NUTS 

What They Are — The Cashew nut is 
a kidney shaped nut, a native of the West 
Indies and widely grown in other tropital 
countries. 

CHESTNUTS 

What They Are — The Chestnut is a 
nut which is grown all over the world and 
which has a great deal of nutritional value. 

Water Chestnuts — Are Chestnuts im- 
ported principally from China, which are 
used in the preparation of chop suey. 

VARIETY CARRIED 
In shell 

COCOANUT 

Canned Cocoanut — Is prepared by 
grating or shredding the meat of the co- 



coanut and canning it in its own milk, giv- 
ing it the natural flavor of the fresh nut. 

BRANDS CARRIED 
Baker's Moist, in tin; Baker's in Milk, in 

tin; Dromedary 4 and 8 oz.; Bulk 

Shredded. 

FILBERTS 

What They Are — The filbert is a nut 
practically the same as the hazel nut. With- 
out the husks on these two nuts it is im- 
possible to tell them apart. Filberts, a cor- 
ruption of the words "full beards" are 
the nuts which have fringed husks extend- 
ing beyond the nuts, or full beards, while 
hazel nuts are the nuts which have hazels 
or hoods, shorter than the nuts. 
VARIETY CARRIED 
In shell 

MARRONS 

What They Are — Marrons are a spe- 
cial variety of Chestnut cultivated in France 
and Italy and are used in the making of 
various frozen and other fancy desserts, 
fruit salads, etc. 

VARIETIES CARRIED 
Cocktail, Fontaine, Glace, in Syrup, in 

Vanilla. 

NUT BUTTERS AND PASTES 

Peanut Butter — Is made by grinding 
roasted peanuts to a paste and adding a 
little salt. It is very nutritious, containing 
the full food value of the peanut in an 
easily edible form. Since the composition 
of peanut butter is the same in all brands, 
one wonders why there is such a variance 
in prices. This is due to the quality of pea- 
nuts used in making the butter. The oil 
that gathers on the top of a tin of peanut 
butter is in no way indicative of poor qual- 
ity and this should be mixed back into the 
butter when used. 

Almond Paste and Almond Butter 
— Are made from ground sweet almonds 



CATALOG I FOOD ENCyCLOPEDIA 



47 



NUTS— (Cont.) 



and sugar, after the extraction of almond 
oil. Almond butter is oily and buttery like 
peanut butter and is eaten like it, while 
almond paste, which is used in baking, is 
flaky and dry. 

PEATl RED BRANDS 
Heinz Peanut Butter 

OTHER BRAXDS 
Beechnut Peanut Butler in glass; Peter Pan 

Peanut Butter in tin; Almond Paste in 

bulk: Skipp) Peanut Built r. 

PEANUTS 

Interesting Growth — It is interesting 
to know that the peanut plant is one whose 
nuts ripen under the ground instead of in 
the air. 

Varieties — There are two varieties of 
peanuts — the Virginia variety, which is 
large and oblong in shape, and the Spanish 
variety is small and round in shape. 

FEATURED BRAND 
Planters Salted, pigs, and lb. tins. 

OTHER BRANDS 
Jumbo Salted, Raw Peanuts in shell. 

PECANS 

Varieties — There are two kinds of pe- 
cans, the paper shell and the hard shell. 
The paper shell, or softer shell, is usually 
a much better quality than the hard shell 
variety. 

VARIETIES CARRIED 
Soft Shell, Shelled, Salted. 

PINE NUTS 

What They Are — Pine nuts, also 
known as pinon nuts, are the seeds of nu- 
merous varieties of the pine tree found in 
many styles and sizes. 

PISTACHIOS 

What They Are — The Pistachio is the 
kernel of the small, generally reddish, fruit 
of the pistachio tree, a member of the 



cashew family and a native of Western 
Asia. 

VARIETY CARRIED 
Sailed 

WALNUTS 

About Our Featured Brand — For al- 
most a quarter of a century Lieb and I.ieb 
have been growing choice walnuts. They 
grow only those varieties which contain 
practically none of that bitter element 
which is so common to the skin of ordinary 
walnuts, — especially those which have dark- 
skins. 

Under their "Imperial Pack" they put 
up their own special strain of Franquette, 
Mayette, Eureka, etc. These nuts are grown 
in the "Valley of Heart's Delight" on sel- 
ected Royal Hybrid roots, originated by th? 
Imperial Walnut Nursery. Pruning, fertil- 
izing, irrigation, harvesting and packing 
are done in the most scientific manner pos- 
sible. 

FEATURED BRAND 
L. & L. Eureka in shell. Mayette Budded, 

Franquette. 

OTHER BRANDS 
Willson Wonder in shell; Walnut pieces. 



L. AND L. 

IMPERIAL 

BRAND 

WALNUTS 

AND WALNUT MEATS 

For over a quarter century the Imperial 
Walnut Orchards, located in the "Valley 
of Heart's Delight," have been putting out 
the "Practically Perfect Pack." 

IMPERIAL WALNUT ORCHARDS 

Frank A. Leib, Mgr. 

Box 175, Route 2 San Jose, Calif. 



■rr f\ 






■ CERTIFIED 

ANTONINI VIRGIN 
ITALIAN OLIVE OIL 

Every shipment officially certified free from refined, 

deodorized and other substitutes. Packed abroad and 

1 distributed in original sealed containers for 92 years. 

1 James P. Smith & Company 

r NEW YORK Established 1831 CHICAGO 



68 



HAMILTONS - - SAN DIEGO 



OLIVE OIL 

What It Is — Olive Oil is one of the 
oldest of all foods, as well as one of the 
most highly esteemed. It was a common 
food thousands of years before Columbus 
discovered America and is referred to in 
the Old Testament and in other early writ- 
ings. The Greeks used it for food, for 
lighting and for sacramental purposes. The 
warriors 776 years before Christ anointed 
themselves with it after a bath. 

Olive oil is obtained by pressing ripe 
olives, the process requiring care and long 
experience. The olives must be in just 
the right condition. The best oil is ob- 
tained from small-sized fruit in Southern 
France, from whence comes the famed Old 
Monk brand, from the Lucca District in 
Italy and from California. Usually the 
fruit is hand-picked, and the trees pro- 
ducing the better fruit growing on hill- 
sides. 

Best quality in olive oil, like the Old 
Monk Brand, is always obtained by cold 
press. It is the first gentle pressing of 
carefully selected olives of the finest var- 
iety grown in the district of Nice, France 
that produces the highest grade of virgin 
olive oil. 

The process of making olive oil is very 
similar to that of making wine. First of 
all, the olives must be of the very finest 
and well selected. Then they are gently 
pressed and the oil carefully handled. The 
oil is placed in glass tanks for settling, 
which eliminates the filtration process used 
in so many plants and which takes a great 
deal from the flavor of the olive oil. 

Grading — The first pressing produces 
the finest edible oil which is commercially 
known as "Virgin Oil." The second press- 
ing requires more force and the oil has 
not as fine a flavor. The remaining paste 
is saturated with boiling water and pressed 
twice more, the oil from the third and 
fourth pressings being used for machine oil 
and for the manufacture of soaps. The 
water is later removed from the oil. It takes 
about 190 pounds of ripe olives to produce 
15 pounds of edible or "Virgin Oil." 

Quality Test — The best test of olive 
oil is its color. That of a golden or straw 
yellow tint is best. It it has a greenish hue 
it is either an inferior grade or it has not 
been well refined. When fresh and of good 
quality it is of sweetish, nutty flavor. 

How to Keep — As olive oil is very sen- 
sitive to foreign odors it is best kept in 



tight glass or metal receptacles. It should 
not be exposed to light, as this changes the 
color. Exposure to the cold makes it separ- 
ate and gives it an undesirable appearance, 
while too much heat sometimes makes it 
rancid. 

Imported Olive Oil — Most olive oil is 
imported because there is a great demand 
for ripe olives and so it is better to use do- 
mestic olives in this way instead of crush- 
ing them for oil. 

FEATURED BRANDS 
Old Monk, glass, 2 oz.; Old Monk, glass, 
.4 oz.; Old Monk, 8 oz. glass; Old Monk, 
16 oz. glass; Old Monk, decanter; Old- 
Monk, Vz pint tins; Old Monk, tin, pint; 
Old Monk, tin, quart; Old Monk, tin, 
x k-gallon; Old Monk, tin, gallon; Anton- 
ini, Vz pts.; Antonini, pts.; Antonini, qts.; 
Antonni, y 2 gal.; Heinz {in glass). 

OTHER BRANDS 
Famico, Sylmar {in tins and glass) 

COOKING OR SALAD OILS 

What They Are — There is a great var- 
iety of cooking oils on the market, extracted 
from various sources, but the two principal 
kinds are corn oil and cottonseed oil. 

Corn Oil — Which is obtained from the 
germ of the kernel of the Indian corn has 
a burning point of 650 degrees Fahrenheit 
which makes it possible to heat it to as 
high as 600 degrees before putting in food 
for frying. The hot oil instantly seals in the 
food juices, retaining flavor and aroma, the 
food being cooked in its own juice instead 
of becoming saturated with grease. 

In 1857 so much cotton seed was dis- 
posed of by dumping it into streams that 
an ordinance was passed by the State of 
Mississippi providing for a fine of $200 for 
throwing cotton seed into any stream used 
for drinking or fishing purposes. Indeed 
many an ante-bellum cotton gin was set up 
on the bank of a stream so that the seed 
could be washed away. 

BRANDS CARRIED 

Amaizo, Mazola, Wesson. 

SESAME OIL 

What It Is — Sesame Oil is a newly de- 
veloped salad oil produced from Sesame 
seeds. Sesame seeds come from the Sesame 
plant which is cultivated in Oriental coun- 



Globe Al 



FEATURED BRAND 




From the famous Olive Groves 
of Nice, France. 



ENJOY TEMPTING SALADS 

WITH THIS GOLDEN OLIVE OIL FROM 
THE SUNNY SLOPES OF SOUTHERN FRANCE 

Read the story on opposite page and learn why "Virgin" 
Oil is the finest grade of Olive Oil! 

CERTIFIED VIRGIN PURE 

OLIVE OIL 

THE WORLD'S FINEST OLIVE OIL 

The "OLD MONK BRAND" also identifies the best in French Dressing, 
Russian Dressing, Queen Olives, Chutney and Maraschino Cherries 



Old Monk 



70 



HAMILTONS - - SAN DIEGO 



BAGS— PAPER 

SIZES CARRIED 
V 4 , V 2 , 1, 2, 3, 4, 5, 6, 8, 10, 12, 14, 16, 
20, 25, 30, 35. 

BAGS— SHOPPING 
CARTONS 

VARIETIES CARRIED 
Cottage Cheese containers with handles, y 2 
pt., pint, quart. Round Waxed, y 4 , l/ 2 , 
and 1 pint, quart. 

COOKING PAPER 

BRAND CARRIED 
Patapar in squares. 

CUPS 

BRANDS CARRIED 
Dixie, Lily and bulk; Nut Cups (white and 
colors) in small, med., large; Salad Cups 
with lids, y$ and 1 pint: Coffee Cups in 
pkgs. of 7 and 12. 

DOILIES 

Round in 4 to 24 inch sizes. 

JULEP STRAWS 

Soda Sippets. 

MISCELLANEOUS 

Filter Sheets for Drip Coffee 

Chop Holders, Hostess Table Cloths 

Wash-up kits, Lunch Sets 

Plain and Colored Plates; Sanijorks; Soda 
Sippers; Paper-Shopipng Bags; Small 
Tea and Sanispoons ; Patapar Cooking 
Paper. 

NAPKINS 

Dennison Linen Style, Hostess, Colored; 
Cambray White. 

PLATES 

VARIETY CARRIED 
Plain and Colored 

SOUFFLE CASES 

5 sizes and colors, 3 sizes and colors 




100 foot rolls, use around left-over foods, 
foods in the refrigerator, for cake tin 
lining. 
The Quality Waxed Paper of Many Uses 



SHELF PAPER 

Flat sheets, Plain in 50 and 100 ft. rolls, 
Porcelain 14x25 //. in blue, white, green 
and yellow, Glazed in rolls (4 colors.) 

TEA TOWELS— CLOTH 

Drywell Brand extra fine soft material, 
hemmed all around, absorb water rapidly 
and generous size. Absolutely free from 
lint; come in assorted colors, 3 in pkg. 

TOILET PAPER 

BRANDS CARRIED 
A. P. W. Square Medicated, A. P. W. 
Rolls, Golco, Scottissue, Waldorf, Zalo 
in colors, Port Orange. 

TOWELS 

BRAND CARRIED 

Scott Tissue Rolled Towels and holders. 

WAXED PAPER 

FEATURED BRAND 
Rap-in-Wax. 

OTHER BRANDS 
Delicatessen (heavy), Bakery, Cut Rite iO 
ft. roll. 



The Name 
De Rocco 



on 
MACARONI 
SPAGHETTI 

and 
NOODLES 



Is Your Assurance of 
Highest Quality 




CATALOG & FOOD ENCYCLOPEDIA 



71 



PASTE FOODS 



MACARONI 

FEATURED BRAND 

De Rocco. Milan?! Italian Style, Heinz 

Canned. 

OTHER BRANDS 
Woodcock fikg. and elbow, Bulk, French. 

NOODLES 
What They Are — Noodles consist of 
wheat flour pressed through rollers into 
large, thin sheets, cut into various sizes 
and forms by a special machine, and then 
carefully and thoroughly dried. 

FEATURED BRANDS 
De Rocco, Milan's s Chicken Noodles; 
Mrs. Weber's. 

OTHER BRANDS 
Chow Mein (in cans), Mandarin Chop 



Suey Noodles, Woodcock fine and broad. 

PREPARED SPAGHETTI 

FEATURED BRANDS 
Heinz small, large; Milan'] /« glass; Ham- 
ilton!. 

OTHER BRANDS 
College Inn Spaghetti Mussolini, Franco- 
American. 

SPAGHETTI 

What It Is — Spaghetti is generally 
made from the same ingredients as maca- 
roni, the only difference being in its shape 
and size. 

FEATURED BRAND 
DeRocco 

OTHER BRANDS 
Woodcock, French, Au Gourmet Imported. 



PET PRODUCTS 



BIRD FOOD 

VARIETIES CARRIED 
Canary Seed, Gravel, Bird-E-Ralion, Song- 
ster Bird Food. 

DOG FOOD 

BRANDS CARRIED 
Bennett's Milk Bone Puppy; Dog and Jun- 
iors. Spratt's Dog (pkgs., sacks). Spratt's 
Puppy and Ovals. Ken-L-Ralion. 



Fibo, 



Pup-E-Ralion, Dr. Ross Dog and Cat 
Food, Victory Dog and Cat Food, Ken- 
nel King. 

CAT FOOD 

BRANDS CARRIED 
Kit-E-Ration, Spratt's, Dr. Ross. 

DOG SOAP 

BRAND CARRIED 
Clayton's Dog Flea. 



PRESERVING SUPPLIES 



FRUIT JARS 

FEATURED BRAND 
Kerr l/ 2 pis.; Kerr Self Seal Regular, pis., 
qts.; Kerr Self Seal Wide Mouth, pis., 
qts. 

OTHER BRANDS 
Mason, pts., qts.; Presto, Glass Top, l/ 2 
pis., pis., qts. 




We 
recommend 

KERR 
JARS 

and 

CAPS 



JAR RUBBERS 

BRANDS CARRIED 
Presto, Cupples Regular and Wide, Mason 
Jar Rubbers. 

JAR TOPS 

FEATURED BRAND 
Kerr Lids and Rings, regular and wide 
mouth. 

OTHER BRANDS 
Economy, Presto, Presto Aluminum Bands, 
Mason, Schram. 

JELLy GLASSES 

6 and 8 oz. squat and tall 

PECTIN PRODUCTS 

BRAND CARRIED 

Certo 

WAX 

VARIETIES CARRIED 
Bee, Parowax, Wax Sealing String. 



72 



HAMILTONS - - SAN DIEGO 




HAMILTON/ 

features 

EL REY 

(caterers') 

ICE CREAMS and ICES 

You will find it expresses that higher 
quality that you expect in all foods 
from 

HAMILTON/ 

Always a wide variety of choice 
flavors at the fountain 

Carry -out packs available at the 
fountain for taking home your fav- 
orite flavor ~ any quantity 

Prompt deliveries made without 

charge in San Diego, Loma Portal, 

La Jolla and Coronado 



Miigje& 



<*CRth 



See our 

advertisement 

of 

Frozen Dainties 

on page 7 



M 



CATALOG & FOOD ENCYCLOPEDIA 



73 



Fruits Used in Preserves and Jams 

Presents and Jams may be made from either fresh fruit, canned fruit, or a mixture 
of both, and be properly labeled "preserves" or "jam." However, unless fresh fruit alone 
is used, the product may not be labeled "fresh fruit preserves." 

Syrups Used in Preserving Fruits 

Most jams, jellies and preserves are preserved with ordinary cane sugar syrup but 
some are preserved in corn syrup; if so, they must be known by the title of "corn syrup 
jams." "corn syrup jellies" or "corn syrup preserves." 

Apple Base Preserves 

Apple base preserves are those to which apples or apple juice are added, and this 
fact must be stated on the label. If the apple content is more than 50 per cent the word 
"apple" must appear before the name of the other fruit used in the preserves; but if the 
apple content is less than 50 per cent the word "apple" may appear after the name of the 
other fruit. 



APPLE BUTTER 

What It Is — Apple Butter is made of 
crushed apples, spices and various other in- 
gredients, and is to be distinguished from 
apple sauce which is merely made from ap- 
ples cooked with sugar. 

FEATURED BRAND 
Heinz 1 and 2 lb. 

BAR LE DUC 

What It Is — Bar Le Due Jelly is a 
preserve, wrongly called by the title of 
"jelly," made in the little town of Bar Le 
Due, France, from currants raised there, 
the seeds of which have been removed. The 
"specialty" of this jelly is that the berries 
remain whole. 

VARIETIES CARRIED 
Red and White 

JAMS 

Jams Defined — Jam is a preserve made 
from fruits having a pulpy consistency and 
cooked without regard to preservation of 
the shape of the fruit, differing from pre- 
served fruits, or preserves, which retain in 
some measure the original forms of the 
fruit, and from jellies which are disting- 
uished by the removal of the pulpy tis- 
sues and are also generally more solid in 
body. 

Proportion of Fruit and Sugar — All 
articles labeled "jams" must contain at 
least 45 per cent fruit and the rest sugar. 
However, less than 45 per cent of fruit 
may be used if the exact formula of the 
contents is stated on the label. 

FEATURED BRAND 
Crosse & Blackwell Imported — 16 oz. jars. 

Apricot, Black Currant, Blackberry, 



Cherry, Green Gage Plum, Gooseberry, 

Dam wn Plum, Peach, Raspberry, Red 

Currant, Strawberry. 

OTHER BRANDS 
Morton's — Black Currant 
Passion Fruit Jam 
Robertson's Imported — 16 oz. Jars, Apricot, 

Bramble, Black Currant, Strawberry. 
Rosario — Peach jam. 

JELLy 

Jelly Defined — The Government de- 
fines jelly as "The clean, sound, semi-solid, 
gelatinous product made by concentrating 
to a suitable consistency the strained juice, 
or the strained water extract, from fresh 
fruit, from 'cold pack' fruit, from canned 
fruit or from a mixture of two or of all 
these, with sugar (sucrose)" 

FEATURED BRANDS 
Crosse & Blackwell — Calves Foot. 
Tea Garden — S oz. glass, Apple, Apple- 
Lemon, Blackberry, Crabapple, Currant, 
Grape, Guava, Loganberry, Mint, Plum, 
Quince. Raspberry, Strawberry, Young- 
berry. 

OTHER BRANDS 
Robertson's — 16 oz. jars, Black Currant, 

Red Currant, Wild Bramble. 
Miscellaneous — Florida Guava, Florida Pa- 
paya, Passion Fruit, Rosario Guava, 
Cuban Guava Paste, Wilson's Guava 
Paste, Guasti Mint. 
Keeler's Bramble Jelly. Rosario Grape Jelly, 
Rosario Youngherry Jelly. Welch Grape 
Jelly. 

MARMALADE 

What It Is — Marmalade is a preserve 
made from thinlv slic-d rind fruits, such 
as orange, grapefruit, figs, etc., and includ- 



74 



HAMILTONS - - SAN DIEGO 



PRESERVES— (Cont.) 



ing all or part of the rind. It got its name 
from "Marmelo," Portugese word for 
Quince, from which fruit marmalade was 
originally made. 

FEATURED BRAND 
Richelieu Tomato Marmalade. 
Morton's Orange, Morton's Lime. 

OTHER BRANDS 
Robertson's Imported — Golden Shred 

Orange, Silver Shred Scotch, Tangerine. 
Crosse & Blackwell Imported. 
Rosario — O range 

Ward's — Orange, Orange and Pineapple. 
Misc. Imported — Dundee Scotch, Goldfish. 
Misc. — Tea Garden, Welch Grapelade, 

Bulk Orange. 
Imperial — Orange. 

PRESERVES 

Preserves Defined — Preserves a i e 
whole or pieces of fruit preserved in a 
thick syrup with the idea of retaining their 
natural shape as nearly as possible, as dis- 
tinguished from jams which are cooked up 



with no intention of preserving the origin- 
al shape of the fruit. The Government 
states that all articles to be labeled "pre- 
serves" must contain at least 45 per cent 
fruit and the rest sugar. 

Note — The preserves listed here are the 
preserves generally eaten in the sense of a 
jam or jelly. Preserved fruits eaten in lhe 
sense of a fruit are listed under "fruits." 

FEATURED BRAND 
Tea Garden — Apricot, Apricot-Pineapple, 
Bing Cherry, Blackberry, Figs (whole), 
Peach, Raspberry, Royal Ann Cherry, 
Strawberry, Tomato, Black Currant, 
Youngberry. 

OTHER BRANDS 
Medley Fresh Fruit, Imperial Lime, Unge- 
mach's Strawberries in syrup, Millars 
Whole Fruit, Wellman's Strawberries, 
Guava Paste, Papaya Preserves, Grape 
Porto, Wilson's Sliced Mangoes. 

WINE JELLIES 

FEATURED BRAND 
Guasti — Port, Mint. 



FIG PUDDING 

What It Is — Fig Pudding is a delicious 
pudding made mostly from ripe figs, spices 
and other choice ingredients blended to 
produce a very fine flavor. 

FEATURED BRAND 
Heinz, small, medium, large, in tins. 



PLUM PUDDING 

What It Is — Canned plum pudding is 
a luscious dessert which, queerly enough, 
contains no plums, but is made up of rich 
spices, raisins, currants and citron. 

FEATURED BRANDS 
Hamiltons (in season); Heinz small, me- 
dium, large. 



INTERESTING INFORMATION ABOUT PIN MONEY PICKLES 



Sweet Mixed Pickle contains all varieties, 
consequently a choicer assortment than is 
usually found! 

Chow Chow is practically the same as 
Sweet Mixed, to which is added a sweet 
mustard dressing. 

Hot Stuff — a ruby relish of fine texture 
and delicious taste, made of the choicest 
cauliflower, mangoes, onions, young cab- 
bage, green tomatoes, sweet peppers and 
hot peppers, all finely chopped, mixed un- 
der expert supervision, seasoned with the 
finest spices, and cooked in aged apple juice. 

Picalilli Relish is prepared for those who 
Ike Hot Stuff not so hot! 

Cauliflower — Little ambe: clusters of 
wholesome goodness brewed in "Pin Mon- 
ey" v'negar. 

Watermelon Cubes — One cf h? spiciest 



quaintest and rarest of Mrs. Kidd's famous 
pickles . . . Crystal clear rind with a bit 
of rich, red meat clinging to each uniform 
cube. 

Cucumber Slices — Relatively small cuc- 
umbers sliced in half, and of the same 
flavor as the chips. 

Tiny Tim Gherkins are the smallest 
whole gherkins on the market. Count 450 
to 500 to the gallon, and size may be de- 
termined by referring to the price list. 

Sour Midget Gherkins — There are 350 of 
these little fellows to the gallon, prepared 
in old English malt vinegar. Are on? of 
the two sour varieties. Tender, spicy, and 
t-uly delightful' 

Sour Cocktail Onions — No bigger than 
the end of your little finger! Firm, snowy 
wh : te, cooked in white wine vinegar and 
aged in spices. 



CATALOG & FOOD ENCYCLOPEDIA 



75 



RELISHES 



CHOW CHOW 

WHAT It Is — Chow Chow is a trade 
name for chopped pickles mixed with pre- 
pared mustard. The name was borrowed 
from the Chow Chow of the Chinese, 
which is a mixture of chopped ginger, 
orange peel and several other ingredients, 
with syrup. 

FEATURED BRANDS 
Crosse & Blackwell, 10% oz., 22 ox. 

Heinz, 12 oz., Pin Money. 

CHUTNEY 

What It Is — Chutney is a highly sea- 
soned relish originally made in India, pre- 
pared from a mixture of mangoes and 
many other items such as tamarinds, rai- 
sins, ginger, spices, etc. 

Chutney Dressing — Sun Brand Chut- 
ney is now being used with French Dress- 
ing and Mayonnaise Dressing. This com- 
bination is finding increasing favor with 
lovers of fine salads. 

SUN BRAND CHUTNEY RECIPES: 

Bengal Sandwich 

Mince half a pound of cold roast beef or 
beefsteak, season with pepper and salt and 
spread between slices of buttered bread 
(unbuttered, if preferred) with a layer of 
chutney over the meat. 

The P. & O. Curry Dish 

Peel and core two apples and slice finely 
and with two onions. Melt one ounce of 
butter in a stewpan, put in the apple and 
onion and fry a good brown. Mix one 
tablespoon curry powder and one of flour 
with a little stock or gravy and add to the 
stewpan, stirring all the while. Let it sim- 
mer a few minutes, and if too thick add 
more stock. 

Take the meat or chicken to be curried, 
neatly jointed and parboiled, add to the 
stewpan and let simmer until tender, then 
stir in two tablespoons chutney. 

In serving, place curry in center of dish 
with a wall of boiled rice around it (or 
mashed potatoes, if preferred) and garnish 
with fried tomatoes and chutney. 
FEATURED BRAND 
Sun Brand Major Grey's Full Quart 34/}>6 

oz. net. Full pint 17/18 oz. Net. 
OTHER BRANDS 
Major Grey's "Green Label", 8 Vz oz., 

13 oz., Mme. Sherry's. 

HORSERADISH 

What It Is — The Horseradish is a huge 
root vegetable having a very pungent and 



pepper)' taste. When used as a relish it is 
ground and mixed with vinegar. 

FEATURED BRAND 
Heinz Evaporated, large and small. 

OTHER VARIETIES 
Horseradish Mustard, Fresh in bottles 

OLIVES— GREEN 

What They Are — Green Olives, or 
Queen Olives, are olives which have not 
been allowed to ripen on the tree and 
which are picked when green and pickled 
in vinegar. The fruits for pickled green 
olives are gathered when they have attained 
full size but before the final ripening com- 
mences. They are assorted according to size 
and quality, then washed and placed in a 
solution of lime and potash to remove their 
bitter taste. Then comes washing in water 
to remove the caustic flavor of the solution, 
then the pickling, the process varying ac- 
carding to the various localities. Some use 
brine only, or salt and vinegar mixed. 
Others add fennel and thyme or coriander, 
laurel leaves, etc. They are distinguished 
from ripe olives which are allowed to ri- 
pen on the tree and preserved under an- 



The Famous East Indian 
Condiment, Relish, Sauce 
and Pickle. Sold through- 
out the world . . 38 years 
steadily on sale in U.S.A. 
ORIGINAL SUPERIOR 

SUN BRAND 

MAJOR GREY'S 

CHUTNEY 

Also Other Mixtures 
Col. Skinner's. Bengal 
Club and Sweet Sliced 
Mango. All renowned 
for high quality 
Spicy, sweet. medium 
hot. Distinctive flavor. 
A wonderful appetizer 
with fowl, roasts, cold 
meats, sea foods, salads 
and cheese. Excellent for 
COCKT AIL Sandwiches 
and for hors d'oeuvres. 
Makes a delicious dress- 
ing for avocado (alligator 
pear) and other salads. 
SUN BRAND Chutnies 
SUN BRAND are manufactured with 
Ready to Serve on ly the finest ingredi- 
ents and bottled in In- 
dia (under the most hygienic conditions). 
In original full quart and full pint bottles. 
Ask for SUN BRAND leaflets containing 
interesting recipes for Chutney and Curry 
dishes. 

Try SUN BRAND Curry Powder. (None 
better.) 




76 



HAMILTONS - - SAN DIEGO 



RELISHES— (Cont.) 



other process. Green olives are used essen- 
tially as a relish, while ripe olives are used 
as a relish and as a food. Practically all 
green olives are imported from Southern 
Europe and Spain. The reason ripe olives 
are not packed in Spain is that they can- 
not bring the olives to maturity on account 
of the losses they would sustain through 
the Mediterranean olive fly which attacks 
the fruit. This pest is unknown in Califor- 
nia where the world's supply of ripe olives 
is grown and prepared. 

FEATURED BRAND 
OLD MONK QUEEN— In glass, 6, 7V 2 , 

10, 16, 26 oz.; Spanish Stuffed, 26 oz. 
OLD MONK STUFFED— In glass; Small 

Olives, 3Y2, 6 oz.; Large Olives, 10, 

16 oz; 26 oz. bbls. y% stuffed; 23 oz. 

bbls. half Queen. Triple stuffed with 

almond, piemiento, onions. 
Rivoli stuffed with anchovies, onions, 

pignoles. 
MISCELLANEOUS— Spanish stuffed with 

Anchovies, Olive Farcies, stuffed with 

Truffle and Caviar, Queen in bulk, 

Mixed Queen and Stuffed 10 oz. Van 

Dyk Stuffed. 

OLIVES— RIFE 

What They Are — The ripe olive is the 
fruit of the olive tree which has been al- 
lowed to ripen on the tree and prepared in 
the following manner: After being graded, 
the olives are placed in curing vats in 
which they are subjected to a mild alkaline 
treatment lasting about a week. This pro- 
cess brings out a bland, nut-like flavor in 
the fruit due to the presence of the natural 
olive oil content, which is about 22 per 
cent. The fruit is then placed in a light 
brine and allowed to remain there for about 
a week. This brine brings out the flavor of 
the ripe olive and adds a slightly piquancy. 
The olives are then ready to be canned. 

Varieties — There are fqur' principal 



13 Delicious Varieties 
of 

Tin i.Money 
Tickles 

AMERICA'S FINEST! 




varieties of ripe olives: The Mission, hav- 
ing an oil content of about 25 per cent; the 
Manzanillo, with oil content of about 16 
per cent; the Sevillano, with oil content of 
about 10 per cent and the Ascolano, also 
having an oil content of about 10 per cent. 
The first two named are richer in flavor and 
oil; the last two are larger in size. The 
Mission and Manzanillo varieties comprise 
about 90 per cent of the total output. 

Size Grading — Olives are priced accord- 
ing to size, the larger the olive the higher 
the price. The accompanying chart shows 
the different sizes of olives- and their de- 
signation. The Mission and Manzanillo 
varieties come only in the small, medium, 
large, extra large and mammoth sizes, while 
the Sevillano and Ascolano olives come 
only in the giant, jumbo and colossal sizes. 

FEATURED BRANDS 
GIFFORD'S ASCOLANO— In tins, Jum- 
bo, No. I, No. 2%, Blue Label; 
Jumbo No. 10; Colossal No. 1, No. 2i/ 2 , 
Purple Label; Extra Special, No. 2i/ 2 , 
Gold Label. 
POINT LOMA—In tins—Mastodon, No. 1, 
No. iy 2 ; Titanic, No. 1, No. 2y 2 . 
OTHER BRANDS 
No. 10 tins; Bulk; Maywood Super Co- 
lossal. 

OLIVE BUTTER 

What It Is — Olive Butter is made of 
Queen Olives and sweet red pepper, pro- 
perly seasoned with various spices. 

Olive Mince is made of minced olives 
deliciously seasoned. It makes fine sand- 
wiches. 

FEATURED BRAND 
Grandee Olive Butter 

ANOTHER BRAND 
Alber's Olive Mince 

ONIONS 

A Delicacy — Pickled small white pearl 
onions are" a very choice table delicacy. It 
is in this form that the very versatile onion 
really comes into its own. 

FEATURED BRANDS 
Heinz Small Select; Sweet, Sour, in glass; 

Pin Money Sour Cocktail. 

OTHER BRANDS 
Pearl, Dutch Pearl; Crosse & Black well 

6V2 oz -i Imported Pearl. 

PICCALILLI 

FEATURED BRAND 
Pin Money. 

OTHER BRANDS 
Crosse & Blackwell, in glass. 



CATALOG t FOOD ENCYCLOPEDIA 



77 



WHEN YOU CRAVE OLIVES 

You Naturally Crave For Those 
Big, Black, Velvety Fellows 



GIFFORD"S 

ASCOLANO 

OLIVES 

ARE THE FINEST AND MEATIEST OLIVES 
Grown in California 




GIFFORD OLIVE WORKS 

SAN DIEGO 



RELISHES— (Cont.) 



PICKLES 



Best Foods Bread & Butter Pickles — 
The popularity of Bread and Butter Pickles 
grew because of word-of-mouth advertis- 
ing. Mrs. Cora Fanning of Streator, Illi- 
nois, first made them in her own kitchen 
to an old family recipe. She served them 
on bread and butter, hence their name. The 
name is copyrighted and only Best Foods 
may rightfully call their pickles "Bread & 
Butter Pickles." 

FEATURED BRANDS 
Heinz — In glass — Fresh Cucumber, Sour 
Gherkins. Sweet Mixed, Sweet Gherkins, 
Sweet Midgets, Sweet Mustard, 
Pin Money — In glass — Baby Melons, Bur 
Gherkins, Melon Mangos, Tiny Tims, 
Sour Mixed Gherkins, Cucumber slices. 
Sweet Mixed Pickles, Hot Stuff, Chow- 
Chow, Sour Cocktail Onions, Cauliflow- 
er, Watermelon. Best Foods Bread and 
Butter Pickles. 

OTHER BRANDS 
Miscellaneous — In glass — German P'tcklet- 
tes, Luncheon, Raff et to Medley, Stuffed 
Sweet, (tin). Cucumber Rings. Cucum- 



ber Rings Stuffed with Orange. Cucum- 
ber Rings stuffed with onions ; President 
Sweet Pickle Chips in tins; Cresca Cu- 
cumber Slices. Raffetto, Nesselro, Home- 
Made Tomato Pickles, Madame Sherry 
Picklettes, Mrs. Conley's Luncheon 
Pickles. 

Bulk Pickles — Dill, Sweet Midgets, Sweet 
Mixed, Pickled Figs. 

Crosse & Blackwell — Branston, Sweet Gher- 
kins, Pickled Walnuts. 

RELISH 

FEATURED BRAND 
India Relish. 

OTHER BRANDS 
French Vegetable Relish, Raffetto Harls- 
quen Relish, Vegetable Relish. 

WATERMELON PICKLES 

FEATURED BRANDS 
Mrs. Conley's — Melon Strips, Sweet Spiced 
Watermelon. Pin Money. 

ANOTHER BRAND 
Cresca Watermelon Salad Rings Bridge 
Assortment. Tea Garden Watermelon 
Pickle. 



78 



HAMILTONS - - SAN DIEGO 



Best Foods 

NUCOA 

MAYONNAISE 

1000 ISLAND DRESSING 

RELISH SPRED 

FRENCH DRESSING 

HOME STYLE SALAD DRESSING 

HORSERADISH MUSTARD 

BREAD AND BUTTER PICKLES 



l3ard&rCs JZne Che&iei 

AMERICAN 

SWISS 

PIMENTO 

BRICK 

LIMBURGER 

J/2 and Yi pound packages 



%* 
*& 



AMERICAN 
PIMENTO 

LIMBURGER 
ROQUEFORT 
CAMENBRIE 



he Beer 
That Made Milwaukee famous 

• • • 

Simon Levi Company, Ltd. 

San Diego, California 
Phone Franklin 2750 



FRENCH DRESSING 

What It Is — French salad dressing is an 
olive oil dressing usually consisting of 
four measures of olive oil mixed with one 
measure of vinegar, seasoned with salt and 
pepper and sometimes other spices. A little 
onion juice is also added by some manu- 
facturers. 

Espiquet (S-P-K) — Espiquet is a new 
French dressing made by the Price Flavor- 
ing Extract Company of Chicago. Care- 
fully refined oils and selected spices go 
into its composition. The proportions 
used, as well as the methods applied in 
blending these spices, are a secret formula. 
The whole concoction is whipped into a 
creamy consistency by a special electrical 
process. 

Roquefort Espiquet Salad Dressing 
— To each cup of Espiquet add % cup 
Roquefort cheese. Beat the cheese until 
creamy, gradually working in the dressing. 
Serve immediately. 

FEATURED BRANDS 
Old Monk; Espiquet (S-P-K); Kraft. 

OTHER BRANDS 
You-All French, Slender Sal; Silhouette 
Non-Fattening. 

MAYONNAISE 

What It Is — Mayonnaise is a salad 
dressing prepared from eggs, some salad oil 
such as cottonseed oil or olive oil, vinegar 
and spices. The Bureau of Chemistry, U. 
S. Department of Agriculture, has ruled 
that salad dressing, if made with oil, must 
be labeled to indicate the kind of oil used 
unless that oil is olive oil. It has also ruled 
that the word "mayonnaise" cannot appear 
anywhere on the package unless eggs are 
used. 

Best Foods Mayonnaise — Is made of 
fresh ranch eggs broken from the shell, 
salad oil refined the day before it is used, 
extra fancy vinegar, carefully blended 
spices. Contains no added water, no fillers, 
no artificial color. Sold in sanitary sealed 
crystal jars. Endorsed by Good Housekeep- 
ing Institute. 

Mavonnaise is the all-purpose dressing. 
May be used "as is" in countless salads 
and sandwiches. 

FEATURED BRANDS 
Hamiltons; Battle Creek "No Fat"; Kraft 

Miracle Whip; Mayonnaise ; Best Foods 

Gold Medal; Silhouette Non-fattening. 



CATALOG J FOOD ENCYCLOPEDIA 



79 



SALAD DRESSINGS— (Cont.) 

MISCELLANEOUS 
SALAD DRESSING 

Best Foods Relish Sprfd — Blended to 
serve as a complete filler tor s.indwiches. 
Goes perfectly with meat and fish salads. 
May be spread on crackers as an appetizer. 
Good for stuffing celery and eggs. Add 
finely chopped onions and you have an 
excellent fish sauce or Tartar Sauce. 

FEATURED BRANDS 
Hamilton* Thousand Island; Old Monk 

Russian Dressing; Heinz Sandwich 

Spread; Heinz Salad Cream; Sun Brand 

Major Grey's Chutney, Full Qts. 34/3rt 

oz. net. Full Pis. 17/18 oz. net. Best 

Foods Relish Spred, Kraft Miracle Whip. Durke 




vmw* 



The Finest 

Dressing for 

Salads you ever 

tasted. 

New French 
Flavor 



OTHER BRAND 



UNUSUAL SALAD RECIPES 

Using Certified Pure Virgin Old Monk Olive Oil 



"Old Monk" Surprise Salad 
Peel a medium sized ripe tomato. Scoop 
out the inside from the bottom. Fill with 
chopped oranges. Lay your tomato on a 
ring of pineapple and lettuce leaves. May- 
onnaise dressing on the side. 

"Old Monk" Waldorf Salad 
Lettuce, apples, celery, chopped nut meat. 
Mix well with mayonnaise. 



"Old Monk" Shrimp Surprise 
Turn the contents of a can of 
shrimps into a bowl and set in the 
ice for two hours. Arrange the 
shrimps on crisp lettuce leaves and 
pour a mayonnaise dressing over 
them. 

"Old Monk" Lettuce and 
Tomato Salad 
Peel and chill tomatoes, cut in 
halves; arrange on leaf lettuce. 
Serve with mayonnaise dressing. 



A. I. SAUCE 

What It Is — A. 1 Sauce is a delicious 
sauce made from a selection of choice 
fruits, vegetables and just enough spice, 
herbs and vinegar to round out a perf ct 
flavoring. Brand, the originator of the 
secret formula for A.l. Sauce, was chef to 
King George, Fourth, of England. History 
tells us his royal Majesty was a real epicure 
and Brand ever diligently experimented to 




"Old Monk" Walnut and Apple Salad 
Line bowl with lettuce leaves, cut small 
pieces of raw apples and celery and mix 
with chopped boiled English walnuts, cover 
with mayonnaise, serve at once. 

"Old Monk" Lansdale Salad 
Heart of lettuce stuffed with celery cut 
Julienne. Red peppers. Mayonnaise. 

"Old Monk" Chicken Salad 
Cut cold boiled fowl or remnants 
of waste chicken in cubes, and 
marinate with French dressing. Add 
celery cut in cubes. Serve in a 
salad dish and cover with may- 
onnaise. Garnish with hard-boiIe<! 
eggs. Set in refrigerator to chill. 

"Old Monk" California 
Salad 
Heads of lettuce, pineapple, 
oranges, string beans, decorated 
with cherries. Mayonnaise. 



prepare some dish or food flavoring which 
might gain the particular favor of the 
King. For many years Brand worked on a 
sauce for meats, fish, game, fowl and other 
foods. 

One day having hit the combination thar 
pleased his own discriminating tasie, he 
presented it to the King to pass judgement 
on the fruits of his many years of effort 
and experiment. When his Majesty ias:ed 



HAMILTONS - - SAN DIESO 



SAUCES— (Cont.) 



the new sauce he exclaimed, "Brand, this 
sauce is A.I.!" 

CATSUPS 

Tomato Catsup — Is made from ripe 
and sound tomatoes crushed to a pulp and 
mixed with spices, sugar and vinegar and 
boiled down to a desired consistency. 

Walnut Catsup — Is made from green 
walnuts picked when still tender enough 
to be pierced by a pin. 

FEATURED BRANDS 
Heinz Tomato, Praitlow Tomato 

OTHER BRANDS 
Snider's Tomato; Crosse & Blackwell 

Mushroom, Walnut. 

CHILI SAUCE 

What It Is — Chili Sauce is made of 
peppers, green or red ripe tomatoes and 
various spices. 

FEATURED BRAND 
Heinz 

OTHER BRANDS 
Las Palmas, Millar's President. 

CHINESE SAUCES 

BRAND CARRIED 
Mandarin Chop Suey Sauce, Mandarin 
Soy Sauce 

DESSERT SAUCES 

FEATURED BRANDS 
Whitman's Chocolate Sauce, Whitman's 
Butter Scotch Sauce. 

MUSHROOM SAUCE 

Mushroom Gravy — or sauce should be 
chosen for its flavor and consistency. A 
true Mushroom Gravy is made from tom- 
atoes for a base and combined with liberal 
portion of choice beef, mushroom, olive 
oil also spices, celery, onion, etc. Blended 
properly for a mild flavor and thick con- 
sistency. 



COMPANIONS^ 



, FOR QUICK, EASY, 
i MEALS 




Thp Rrst Posts So Little 




yl Wholesome Relish" 



"Delicious with meats, fish, 
game, soups, tomato juice, 
beans, cheese, etc. Also a val- 
uable flavor in cooking." 



FEATURED BRANDS 
Fontands Mushroom Gravy, Milani's 
Mushroom Sauce, 

OTHER BRANDS 
C. & B. Brand; Chapala, 1. X, L. 

SAUCES, GENERAL 

Anchovy Sauce is composed of finely 
ground anchovies, which are highly sea- 
soned and salted. It is used as a flavoring 
sauce for boiled fish, canapes. 

FEATURED BRANDS 
Heinz Beef Steak, Mustard. Cresta Blanca 
Hard Sauce, Crosse & Blackwell Ancho- 
vy, Sun Brand Major Grey's Chutney. 
Full Quarts 34/36 oz. net, Full Pints 
17/18 oz. net. Hamilton's Tartar Sauce. 
OTHER BRANDS 
Kitchen Bouquet, House of Parliament, 
Harvey Sauce, McDonald's Burnt Onion, 
Royal Mint, Snider's Oyster Cocktail, 
Truffle, Brandy Hard Sauce, C. & B. 
Mint, C. & B. Anchovy, Maggi's Sea- 
soning. 

TABASCO SAUCE 

FEATURED BRAND 
Mcllhenny's Tabasco. 

TOMATO SAUCE 

What It Is — Tomato sauce is made 
from the juice of tomatoes and is to be dis- 
tinguished from tomato ciatsup which is 
made from the puree of tomatoes combined 
with vinegar, spices, onion juice, etc. 

FEATURED BRAND 
Point Loma 

WORCESTERSHIRE SAUCE 

What It Is — Worcestershire sauce is a 
very pungent dark-colored sauce usually 
made from the following ingredients: Soy, 
tamarind pulp, vinegar, onion juice, lime 
juice, garlic, chili peppers. 

FEATURED BRAND 
Lea & Perrins. 



CATALOG S FOOD ENCyCLOPEDIA 



SMOKING SUPPLIES 



No need to make an extra trip when 
eries. You will find the popular brands 
fresh condition. 

Sackett Products — Sackett produc.s 
have been produced and sold for many 
years to discriminating smokers who desire 
to retain the full pleasure of smoking fine 
tobacco without the injurious after effects 
of nicotine. According to the Enqxlopedi.i 
Britannica "The nicotine dete. mines th_- 
strength of the tobacco but not its flavor 
or aroma." 

Sackett' s smoking tobacco is made f om 
a famous English blend of finest imported 
and domestic tobaccos: Turkish, hu ley, 
Virginia and Eastern Carolina tobaccos ; 
blended with exceptional sk 11 and flivor 
with 12 year old Boston rum. The nico- 
tine content in Sacketts products is less 
than 1%. 



CIGARS 

Garcia Vega Cigars — Since 1882 . . . 
the firm of Garcia & Vega has been engag- 
ed in the making of fine Havana Cigars . . 
for over fifty years its brands have been ac- 
cepted as the standard of quality and ex- 
cellence. 

The best selections of each Cuban crop 
. . . fully cured and properly blended . . . 
are imported to the ideal conditions of the 
Garcia & Vega Factory in Tampa. Florida. 
Here the tobacco is manufactured in bond 
into a variety of sizes and shapes by exper- 
ienced Spanish Hand Workmanship. 

FEATURED BRAND 
Hamiltons — Panatellas, Invincible*, 5 

o'clock. 
Garcia Vega. 

OTHER BRANDS 
Santa Fe — Patties, Expo Special, Invincible, 

Biltmore, Panatella. 



Qarcia y Vega 

EST. 1S82 

THE BONDED 
HAVANA CIGAR 

Made by Garcia y Vega, Havana 



you can order smokes with your groc- 
stocked by Hamiltons always in l 

lat*o Clear Havana. 

Sanchez and Haya — 5 o'clock, William 

Perm, Robert Burns, Garcia Grand, 

While Owl. 

SACKETT DE-NICOTINED 
CIGARETTES 

Virginia and Turkish Blend. 

CIGARETTES 

Camels, Old Cold, Lucky Strike, Chester- 
fields, Marlboro, Spuds, Melachrino, 
Kools, Herbert Tayerton, Phillip Morris. 

SACKETT DE-NICOTINED CIGARS 

FEATURED BRAND 
Style: Corona, Perfecto, Panatelas, Junior, 
Nu -Fives. 

SACKETT PIPE TOBACCO 

FEATURED BRAND 
5 oz. and 1 lb. tins. 



DON'T 

FOOL YOURSELF 

NICOTINE'S 
A POISON 

Now you can Smoke 

SACKETTS 

De-Nicotined 

CIGARS, CIGARETTES, 
PIPE TOBACCO 

Manufactured by the 

BONDED TOBACCO COMPANY 

New York 



82 



HAMILTONS - - SAN DIEGO 



BEEF EXTRACTS 

What They Are — Beef extracts are 
made by cooking lean beef in vacuum ket- 
tles, then straining the juice and evaporat- 
ing it to a paste, which is yellowish-brown 
in color. Beef extracts have a meaty flavor 
and are used to flavor stews, soups, etc., 
and to enhance the flavor of foods for in- 



AT LAST- French Style 

ONION SOUP 



HEARD yet about the 
smart new way to start 
a dinner ... or midnight 
supper? Serve onion soup! 
Real French Style onion 
soup ... by Hormel. 
Made with tender onions 
sliced and sizzled in but- 
ter . . . rich beef stock 
. . . venerable Parmesan 
cheese. It's easy to serve. 
Exciting to eat. A word 
to your grocer brings it 
to your table! The word, 
don't forget, is Hormel ! 

HORMEL 

onion soup 



valids and convalescents. Beef extract in 
paste form contains from 45 to 65 per 
cent meat extract, 15 to 25 per cent water, 
5 to 20 per cent salt and 10 to 20 per cent 
ash other than salt. Beef extracts are also 
sold in liquid form and are made by adding 
water to the extract in paste form, the for- 
mer containing from 25 to 35 per cent 
more water. 

BRANDS CARRIED 
Bovril, Liebigs "Lemco" } Torex in tubes. 

BOUILLON CUBES 

FEATURED BRAND 
Mouquin Bouillon Cubes, Chicken, Tomato, 
Mushroom and Clam. 

OTHER BRANDS 
Sleero, Herb-Ox Bouillon, Herb-Ox 
Chicken. 

BROTHS 

Richardson & Robbins Chicken Broth 
is the pure essence from the cooked chick- 
en, without any spices added. The only 
thing added to the broth is the rice, which 
makes it a little different from other 
brands, for the reason that it retains the 
original chicken flavor and is very pleasing 
to the palate. 

FEATURED BRANDS 
R. & R. Chicken Broth. 
Heinz — Beef Broth, Scotch Broth, Mush- 
room Broth. 
Hormel — Chicken Broth. 

OTHER BRANDS 
Doxsee Clam, College Inn Mushroom 

Broth. 
Jacob's Mushroom Broth. 
Franco- American — Chicken in 13 oz. s Beef, 
Mutton. 

CHOWDER 

FEATURED BRAND 
Heinz Clam Chowder. 

MISCELLANEOUS SOUPS 

FEATURED BRANDS 
Heinz — Mock Turtle, Noodles, Oyster, 

Consomme, Chicken Gumbo, Pepper Pot, 

Scotch Broth. 
Vegex — Almonds, Vegetable Extracts. 

OTHER BRANDS 
Campbell's Assorted, College Inn Chicken 

Noodle, Mouquin Green Turtle Soup 

( clear ) . 
Extracts for Soups — Herb-Ex. 
Franco - American — Bouillon, Chicken, 



CATALOG i FOOD ENCYCLOPEDIA 



83 



SOUPS— (Cont.) 



Chicken Gumbo, Consomme, Mock Tur- 
tle, Ox TmI, Pepper Pot. Clam Chou- 
der. Mutton Broth, Beef Broth, Creole 
Gumbo. 

VEGETABLE SOUPS 

Practically every kind of vegetable can 
be made into a delicious soup. The prin- 
cipal varieties of vegetables that are made 
into canned soups are asparagus, peas, to- 
mato, celery, beans and lentils. 



FEATURED BRANDS 
Hormel — Onion Soup, Vegetable Soup. 

Pea Soup. 
Heinz Cream — Asparagus, Celery, Tomato 

(srn., med., Ig.), Pea, Vegetable, Mu</>- 

room, Creole Gumbo. 

OTHER BRANDS 
Franco-American — Tomato, Vegetable. 
Campbell's A< sorted, College Inn Cream of 

Tomato, Pea, Vegetable, Cream of 

Mushroom. 
College Inn Tomato. 



ARROWROOT 

Taylor Bros. Powdered. 

CORN STARCH 

BRANDS CARRIED 
Argo, Kingsford 

POTATO STARCH 

Sapco Potatine. 



SAGO 
TAPIOCA 

FEATURED BRAND 
Alber's Instant. 

OTHER BRANDS 
Minute, Gold Label Pearl In Cellophane. 



CANE AND MAPLE SYRUP 

What It Is — Cane and Maple syrup is 
commonly called Maple syrup but it is un- 
lawful to label it so. It is termed by the 
manufacturer as a "blended" syrup which 
means that it is a mixture or blend of cane 
sugar and maple sugar. It usually contains 
from 15 to 30 per cent maple. The Calif- 
ornia law requires that it contain not less 
than 10 per cent maple. 

FEATURED BRAND 
Vermont Maid 

OTHER BRANDS 
Log Cabin, Tea Garden. 

CORN AND CANE SYRUP 

What It Is — Corn and cane syrup is 
just what its name specifies. It is made 
from syrup extracted from corn and syrup 
from cane su^ar. 

BRANDS CARRIED 
Karo, Blue Label, Karo, Red Label, 

Lyle's Golden {Pure Cane only). 

HONEY 

What It Is — Honey is the oldest sweet 
known to man. The word "honey" still 
means, as it did 4000 years ago, the pro- 
duct gathered from flowers by the bees, and 
stored in th? honey comb. Today man 



takes honey from the comb by centrifugal 
force, — instead of resorting to the old met- 
hod of crushing and straining. But the 
honey is still pure and unchanged by man. 

Absolutely Pure — The honey you buy 
is pure. You may or may not like the par- 
ticular flavor, but you may be assured you 
are buying pure honey. 

Three Classes. Honey is sold in three 
ways: Comb Honey, extracted honey (the 
liquid, sometimes called "strained" honey) 
and granulated honey. The last requires 
explanation. All honey, except sage, tends 
to crystallize on standing. Certain kinds, 
like sweet clover, som?tim?s crystallize 



BEST 




THE TABLE 


FOR 


PURE 


SYRUP 


BAKING 


P 
R 
O 


SUPREME 


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D 




wM 


U 

c 

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84 



HAMILTONS - - SAN DIEGO 



SYRUPS— (Cont.) 



FROM FLOWER • • TO BEE 
e 9 TO YOU 



BOYDEN'S 

Pure 

HONEY 




into a very smooth mass, snow white, and 
delightful in flavor. This is finding an in- 
creasing market. 

Different Flavors. Here in Califor- 
nia, orange blossoms and mountain sage 
yield the main crop. Both are nearly water 
white; orange is very fragrant, while sage 
is much more delicate. (San Diego County 
produces some of the finest sage honey in 
the world). After the sage flow is over, 
the bees gather a dark honey from a 
mountain plant known as wild buckwheat. 
This is strong, and mixed with honey 
from California alfalfa, which is also dark 
and strong, is commonly sold in 5 lb. tins 
at a low price. 

FEATURED BRAND 



OTHER BRANDS 
White Comb, Mountain Snow, Justice 
Orange, Justice Sage, Syrian in fancy 
pots, Utah Clover, Wright's Crystal, Nu 
Spread. 

MAPLE SAP SYRUP, 100% PURE 

What It Is — Pure mapie syrup is the 
very best grade which means that it is pro- 
duced solely from the sap of the maple 
tree, containing absolutely nothing else, h 
is the one grade that can legally be labeled 
"Maple Syrup" and the law requires that 
it must contain 100 percent maple. It is 



100% PURE VERMONT 



MAPLE 
SYRUP 




obtained by concentrating maple sap 
through boiling and purifying. The sap as 
it runs from the tree contains only about 
2 per cent sugar, while maple syrup con- 
tains 64 per cent sugar. 

FEATURED BRAND 
Highland. 

MOLASSES 

What It Is — Molasses is the liquid re- 
maining after one or more extrac.ions of 
sugar from the pure juice of the sugar 
cane. 

Varieties — The various grades of mo- 
lasses can be classified into three divisions, 
this classification depending upon the num- 
ber of extractions of sugar from the juice 
of the cane. The lightest colored or "first 
centrifugal" is the liquid remaining after 
one extraction of sugar. It is the h'ghest 
grade and contains the greatest amount of 
sugar. It is especially good for fancy pas- 
tries, baking and table use. Molasses 
slightly darker in color and stronger in 
flavor is widely used in the preparation cf 
gingersnaps, gingerbread, baked beans, and 
as a flavoring for hams, etc. Real dark 
molasses results from a third extraction of 
sugar and should be used where a p.o- 
nounced molasses flavor is desired. Some 
cooks prefer a dark molasses because of 
the color it gives to food with which it is 
mixed. 

FEATURED BRANDS 
Brer Rabbit, Grandmds. 

OTHER BRANDS 
Aunt Dinah, Pelican. 

SORGHUM 

What It Is — Sorghum syrup is made 
from Sorghum Cane by crushing the juice 
and boiling. Like Molasses, the lighter col- 
ored syrups have the finest flavor and are 
of a higher grade. 

FEATURED BRAND 
Golden Hill 



NUTRITIOUS AND DELICIOUS 

GRANDMA'S 

UNSULPHURED 

WHOLE-CANE 

OLD FASHIONED 

MOLASSES 

Delicious on Bread 

and Waffles, in 

Cookies and 

Gingerbread 




CATALOG i FOOD ENCYCLOPEDIA 



85 



CANE SUGAR 
How Made — The original source of pure 

cane granulated sugar is sugar cane, a 

mam grass that grows from 8 to 24 feet 

tall. 

BRANDS CARRIED 

C. & M. Bar. Liner's Sugarless Sweeten- 
ing. Cubelets. Demi Cubes. Domino. 
Golden C. Col J en D. Jack Frost Trump 
Tablets, Sparkling Tablets, Powdered, 



Saccharine, Brown Sugar, Bulk and 
Packages; Dessert Saga . I \ 
Sugar. 

MAPLE SUGAR 

What It Is — Maple sugar is sugar ex- 
tracted from pure maple sap. It is used 
principally in baking and confectionery. 

FEATURED BRAND 
Cary's in tins, cakes. 



The Tea Plant Described 

Tea is produced from the leaves of the tea plant, an evergreen bush grow- 
ing about four feer high, its growth being limited by frequent prunings. There 
is bur ONE kind of tea plant and the reason there are so many varieties and 
qualities of tea on the market is because of the difference in the size of the 
leaves, the time of plucking, the differences in atmospheric influence during 
the growth, difference in soil, different process of preparation after the leaves 
are picked, and different blending of the various sizes and qualities. 

There are three main kinds of tea; Green, or unfermented tea; Black, or 
fermented tea, and Oolong, or semi-fermented tea. 

Tea Leaves and Their Names 

As stated above, regardless of the style in which the tea is prepared, it all comes 
from the same plant and one of the determining factors in the quality of tea is the size 
of the leaf. The smaller the leaf the finer the quality of the tea. Hence, a person should 
familiarize himself with the various general names of the tea leaves so as to be able to 
tell a quality leaf from an inferior one when purchasing. Following are the names of the 
leaves, beginning at the smallest or finest grade and working upward in size: 1. Leaf bud 
or Tip or Golden Tip. 2. Orange Pekoe. 3. Pekoe. 4. Pekoe-Souchong or Souchong 
No. 1. 5. Souchong No. 1 or Souchong No. 2. 6. Souchong No. 2 or Souchong No. 3. 
Golden tips are the very finest quality of tea and sometimes command a price as high as 
$50 per pound. A mixture of No. 1 and No. 2 is the grade known as broken orange 
pekoe or flowery pekoe. Nos. 4, 5 and 6 make the teas of medium to popular price 1 ;. 
Cheaper grades consist frequently in whole or part of the larger leaves from more fully 
developed shoots. No. 6 is sometimes known as Congou, but this title is sometimes con- 
fusing as the word is oftentimes used to designate all China black teas. The word "Pekoe" 
is derived from the Chinese word "Pak-ho" (white hair) and refers to the fine down on 
the tea leaves. The "Orange" part of the title refers to the color of the ends of the newer 
leaves and to the tips, or laftbuds. 



BLACK TEA 

How Prepared — The general process of 
preparing black tea consists of these five 
main operations: Withering, rolling, fer- 
menting, firing and packing. 

The first process consists of spreading 
the leaves on loosely meshed shelves where 
the moisture is allowed to evaporate and 
the leaves wither and curl up. The wither- 
ed shoots are then run through rollers 
which squeeze out any excess moisture re- 



maining and give the curled, twisted shape 
to the leaves which results in the characte- 
ristic form of same. The leaves are then put 
through a roll breaker which breaks up the 
lumps and sifts the detached leaves and 
young stems through the witemesh placed 
below to receive them. The tea is then 
spread out in wooden frames, covered wirh 
wet cloths and allowed to ferment until 
the leaves attain a bright copper tint, the 
color which they should have in the tea-pot 
after steeping. This process must be timed 



86 



HAMILTONS - - SAN DIEGO 



TEA— (Cont.) 




Choicest Orange Pekoe and Pekoe 
A Trial Will Convince You 



to the right degree of fermentation, else it 
will have a marked effect on the flavor of 
the tea and it requires expert judgment as 
to when the tea has fermented to a suffi- 
cient degree. The tea is then fired or steam- 
ed in closed ovens upon these wire trays 
until it is thoroughly dry and brittle. After 
cooling overnight, the tea goes to the sifter, 
a machine which automatically sifts the 
various sizes of leaves into different com- 
partments. 

Varieties — There are two main varieties 
of black tea: Black tea produced in China 
and black tea produced in India, Ceylon, 
Java and Sumatra. The black teas produced 
in China are called English Breakfast or 
Congou Teas. Those produced in South 
China are superior in style but inferior in 
the uup to the teas produced in North 
China. North China black teas are known 
as Keenungs and the South China black teas 
are known as Paklums. 

The black teas produced in India, Cey- 
lon, Java and Sumatra come in leaves of 
three sizes: Orange Pekoe, Pekoe and Pe- 
koe Souchong. The darker the leaf in the 
cup, the poorer the grade of this variety. 

FEATURED BRANDS 
SCHILLING — Orange Pekoe, English 



Breakfast. 

HAMILTONS Tea Balls. 

BALCONY BLEND— Oolong and Orange 
Pekoe blend, packages and bulk. 

UPTONS— Yellow Label, Orange Pekoe 
and Pekoe, Individual Orange Pekoe, 
English Breakfast. 

OTHER BRANDS 

Mazawatte ; Ming Cha; Salada. 

Bulk Teas — Ceylon, Extra Fancy Golden 
Tip Ceylon, English Breakfast, Darjeel- 
ing India, Japan Choice, Japan fancy, 
japan Spider Leg, Orange Pekoe, Sou- 
chong. 

Tao Tea Balls — Orange Pekoe, Caddy Re- 
fills, Junior (2 cups). Fancy in jars. 

ORANGE BLOSSOM— Real Orange Blos- 
soms blended with High Grade Teas. 

RIDGWAYS (Pkgs.) — Five O' Clock 
Silver Label, Gold Label 100% Orange 
Pekoe, Her Majesty's Blend, Russian 
Caravan, Individual Tea. 
Breakfast. 

CHASE & SANBORN— Tender Leaf Tea, 
Orange Pekoe and Pekoe, Tender Leaf 
Tea Balls. 

JASMINE — Tongs, in fancy containers. 

GREEN TEA 

How Prepared — Green tea is prepared 
in the same manner as black tea, except 
that instead of being allowed to ferment 
after running through the rollers it is im- 
mediately fired. The leaves retain theii 
natural green color through the entire pro- 
cess. 

There are two distinct ways of firing 
green tea. Basket Fired tea is made from 
long leaves fired in wicker baskets over 
charcoal fires. The leaves are placed in the 
baskets about eight inches deep and are 
turned by hand in order to prevent as much 
as possible the breaking up of the leaves. 
Pan Fired teas are made from smaller sized 
leaves, fired in pans and turned over by 
machinery. There is no difference in the 
cup quality of these two varieties, the only 
difference being in their appearance. 

Varieties — There are two principal 
kinds of green tea: Japan Green Teas and 
China Green Teas. All tea produced in Ja- 
pan is green tea; because of the climatic 
conditions the tea does not lend itself to 
fermentation. 

China Green Tea — All China Green Teas 
are graded as Fancy, Choice, Finest, Fine, 
Medium or Standard — as Nos. 1, 2, 3, 4 
and 5. These are also subdivided into: 

Gunpowder, consisting of the youngest 
and smallest leaves, and roundish in appear- 
ance. In four grades — extra, first, second 



CATALOG & FOOD ENCyCLOPEOIA 



87 



TEA— (Cont.) 



and third; the smallest and most curled be- 
ing the choicest. Gunpowder tea derives iis 
name from its resemblance to old-fashioned 
gunpowder. 

Imperial, like gunpowder, but larger. In 
three grades — first, second and third. 

Young Hyson. In five grades — extra, first, 
second, third and "Cargo". The best grades 
have long, well-twisted leaf, varying in 
size. 

FEATURED BRANDS 
HAMILTONS Tea Balls. 
Schillings: Uptons (Individual). 

OTHER BRANDS 
Sal.Ua: Bulk Gunpowder. Fancy and Ex- 
tra Fancy Grades. Tao Tea Balls. 

MATE 

What It Is — Centuries ago the Inca 
Kings of Peru drank Mate. Today it is 
drunk by twenty-five million South Amer- 
icans. Dr. Romario Martins, director of th? 
Museum of Natural History of the state of 
Parana, Brazil, says: "With these people 
Mate is as much of a vice as alcohol is to 
other peoples. Yet these twenty-five mil- 
lion Mate drinkers are precisely the heal- 
thiest group of peoples, possessing the 
stamina and physical strength required to 
perform the hardest labors of the pampas." 

The Mate tree is almost identical in 
growth with the orange tree. The leaves 
are gathered in the early growth and dried 
carfully. The quality sold under the Joyz 
name is the first top growth, hand-stripped 
and dried in the finest ovens. Discrimin- 
ating travelers have used it for years. Pres- 
ident Theodore Roosevelt used it constantly 
on his voyage to the River of Doubt, and 



wide, 
as a 



For Energy 

DRINK 

JOYZ MATE 

(pronounced 

Joys Mat-tay) 

The "Tonic in a 
Teacup" 

, From the land of 
the Gauchos, a drink 

> *-j d oy preat health authorities 

balancer, counteracting acid. 




President Franklin D. Roosevelt, who has 
drunk it for years, only recently urged Dr. 
Felipe Espil. Ambassador from Argentina, 
to push its use in the States, calling it "a 
delicious drink and an excellent tonic' 

FEATURED BRAND 
Joyz Mate. 

OOLONG TEA 

What It Is — Oolong Tea is semi-fer- 
mented tea and is produced on the Island 
of Formosa, just oft the coast of China. It 
is produced in the same way as the black 
tea except that it is fired when the leaves 
are only about half fermented. The word 
"Oolong" is from the original Chinese 
Varieties — There are two principal var- 
ieties of Oolong: Formosa Oolong, which, 
in the choice grades, has evenly curled dark 
leaves, with a mixture of Pekoe tips. It is 
very aromatic in flavor. 

FEATURED BRAND 
Schilling; Bulk in Choice, Fancy and Ex- 
tra Fancy Grades. 



BRUSHES 

VARIETIES CARRIED 
Toilet, Prophylactic Tooth. 

CASTILE SOAP 

French, cakes, bars. 

HAND SOAPS 

FEATURED BRAND 
Mission Bell, White King Toilet Coap, 
White King Lemon, White King Al- 
mond. 

OTHER BRANDS 
Cashmere Bouquet, Castile, Cocoa Al- 
mond, Creme OH, Cut'tcura, Fairy, Lux, 
Ivory, Jap Rose, Life Buoy, Lava, Palm 
Olive, Physicians' and Surgeons' , Wood- 
bury Facial, Guest Ivory. 



MISCELLANEOUS ARTICLES 

Hind's Almond Cream, Vaseline. 
Tooth Paste — Colgate's, Kolynos, Lyons', 
Pebeco. 

SHAVING SOAPS 

BRAND CARRIED 
Colgate, cream, refller, stick 

TALCUM POWDER 

BRANDS CARRIED 
Colgate's Cashmere Bouquet, Comfort. 

TAR SOAP 

FEATURED BRAND 
Grand Pa's Wonder Pine Tar. 
OTHER BRANDS 
Packer's 



HAMILTONS - - SAN DIEGO 




Grading of Canned Vegetables 

At present, vegetable grades are designated in the trade as Fancy, Extra-Standard and 
Standard. Fancy Vegetables include only the best flavored, most succulent, most tender 
products, of each variety. Sometimes the small vegetable is most desirable, sometimes the 
large, but in either case the fancy grade represents the choicest of the crop and must be 
excellent in flavor and in other qualities. 

Extra-Standard vegetables may be trifle more mature, but their flavor must be fine 
and they must be tender and succulent. 

Standard vegetables will probably be somewhat more firm in texture and less uni- 
form than the others, and the flavor will probably be less delicate. They need not be quite 
as regular in size. 

Sizes of Vegetable Tins 

Vegetables are generally packed in the following sized tins, weighing as indicated: 

Average net Average 

Can weight cupjuls 

8Z S oz 1 

Picnic (No. 1 Eastern) 11 oz 1 1-3 

No. 1 tall 16 oz 2 

No. 2 20 oz 2l/ 2 

No. 2V2 28 oz 31/2 

No. 3 33 oz 4 

No. 10 6 lbs. 10 oz 13 

What size can to buy is always important. For the average family of four or five the 
cans most used will be Nos. 2, 2l/ 2 , and 3. However, many varieties of canned soup are 
sold in picnic (No. 1 Eastern) cans; concentrated soups in this size of can yield four to 
six servings when diluted. 



ARTICHOKES 

Canned Artichokes — Canned Arti- 
chokes are usually the thick, fleshy parts, 
"bottoms" or "fonds," of the immaue 
flower of the artichoke plant. They are 
usually served with cream dressing or 
melted butter. 

Jerusalem Artichokes — The Jerusalem 
Artichoke is an entirely different plant. 

It is the root of a species of sunflower 
somewhat like the potato. 

FEATURED BRANDS 
Chimes Fancy in cans of 6/8, 11/15, 

15/20, 27/36. 

OTHER BRANDS 
Jeru Artichoke Flakes, Artichoke Fonds 

from France (in glass). Lamanet Hearts 

in iVz oz. glass. 

ASPARAGUS 

Varieties — There are two principal var- 
ieties of asparagus — all-green and white. 
the white is used principally for canning. 
All-green asparagus (garden or fresh style 
asparagus ) grows entirely above the ground, 
whih white asparagus gets its color from 
bein; entirely covered with dirt while 
growing. Peeled asparagus is asparagus 
mat 1 ; from large stalks from which the 
tou h skin has been peeled. 



Grading — Asparagus tips are usually 
graded in the following manner: Colossal, 
Mammoth, Large, Medium and Small, this 
being the exact order of their respective 
sizes. In a No. 1 square tin of Colossal tips 
there are usually from 15 to 20 pieces; 
Mammoth tips, 21 to 30; Large tips 31 to 
40; Medium tips 41 to 60, and Small tips 
61 to 80. As size makes no difference in 
the quality of asparagus tips, most house- 
wives buy the medium size as this affords 
a great number more to be passed a"ound. 

FEATURED BRANDS 
Chimes Fancy Mammoth White Tips, All 

Green, Green Tips, Salad Points, Picnic. 

Point Loma Mammoth White, Picnic 

Tips (green), All Green Tips, Salad 

Points. 

ANOTHER BRAND 
Imported, in glass ; President All-Green and 

Picnic. 

BEANS 

Baked Beans — Are beans which 
are deliriously baked in various manners. 
There are four principal styles of baking 
beans: Beans baked with plain sauce — a 
sauce made of molasses, sugar, salt and 
water; beans baked with tomato sauce — -a 
sauce made of the same ingredients as plain 
sauce with the addition of tomato pulp and 



CATALOG & FOOD ENCYCLOPEDIA 



8? 



VEGETABLES— (Cont.) 



spices; beans baked with pork and plain 
sauce ind beans baked with pork and to- 
mato sauce. 

Warning — Take careful note of the la- 
bel on a can of beans as to whether it says 
"baked beans" or just "beans."' Genuine 
Oven Baked Beans are those which, to- 
gether with sauce and pork, are baked in 
open pots in dry-heated ovens until thor- 
oughly baked and ready to eat before seal- 
ing in tins. Some brands of "Baked 
Be.ins. however, involve merely the bak- 
ing of the raw soaked beans themselves, 
without sauce and pork, before adding 
these other ingredients for final steam pro- 
cessing in the tins. Beans just labeled 
"Beans" or "Beans and Pork" are those 
which, after soaking and blanching, are 
sealed in the tins with the sauce and cook- 
ed solely under steam pressure. 

B & M Brick Oven Baked Beans 
should not be confused with "ordinary 
canned beans" which are merely cooked — 
or steamed — solely in high pressure steam 
retorts. How is the real flavor of B & M 
Brick Oven Baked Beans obtained ? Real 
baking, in open bean pots — beans, pork, 
and sauce together — is the secret. And 
not until the beans are fully baked, for 
long hours in brick ovens, are they finally 
sealed in tins, which merely serve as con- 
venient containers to preserve their oven- 
freshness and flavor until they reach you 
in their original state. 

Friend's Beans-"You Californians raise 
the beans" — so say Friend Brothers of Mel- 
rose, Massachucetts, packers of the famous 
Friend's Baked Beans — "we bake them in 
great brick ovens, the old way that has 
been done since Pilgrim days — we capture 
the joy of the rocky New England coast in 
the can with the golden lining and send 
it back to you of the Golden State where 
you may enjoy this delicious dish any 
time, anywhere from the Rockies to the 
calm Pacific. Friend's Beans are the smart 
hostess' answer to a Saturday or Sunday 
night supper." 

FEATURED BRANDS 
OVEN BAKED 
Burnbam & Morrill, Friend's. 
OTHER BRANDS 
Campbell's, Franco- American, Gebbardt's 
Brown Beauty Beans; Heinz Vegetarian 
Heinz Plain with Pork, Heinz with 
Tomato Sauce. 

CELLO WRAPPED 
Gold Label small and large white, pink 
and lima, red Mexican Beans, Red Kid- 
ney Beans. 



NEW ENGLAND 

FOODS 




are most 

popular with 

NEW 

ENOLANI'ERS 

EVERYWHERE 

FRIEND BROS. 

Inc. 

Melrose St. 

Boston Mass. 



FEATURED BRANDS 
KIDNEY 
Heinz, Point Loma. 

GREEN 
Point Loma: Tiny String, Tiny Picnic, As- 
paragus Pack, Kentucky Wonder, Fancy. 
OTHER BRANDS 
Haricots and Macedoines from France (in 
glass. 

LIMAS 
Point Loma 

OTHER BRANDS 
Flageolets from France (in glass). 

BEAN SPROUTS 
Mandarin, small and large tins. 

SOYA BEANS 
Gnd Fud Brand. 

MEXICAN 
Cbapala Brand. 

BEETS 

FEATURED BRAND 
Point Loma 

OTHER BRANDS 
Flag Brand Tiny, diced sliced. 

CARROTS 

BRAND CARRIED 
Flag Sliced. 

CORN 

Varieties — Corn is a title applied to 
many cereals but its general designation is 




OVEN BAKED 
BEANS 

A real New England treat. 
Good old New England 
Baked Beans, baked in brick 
ovens with brown sugar 
sauce and plenty of pork. 

Burnham & Morrill Co. 

Portland. Maine 



HAMILTONS - - SAN DIESO 



VEGETABLES— (Cont.) 



that of ordinary "corn on the cob." Th?re 
are two principal divisions of corn — Sweet 
corn which is grown principally for can- 
ning, and green corn, or corn on the cob, 
which is used for fresh consumption. Sweet 
corn is distinguished by its crinkled, semi- 
transparent appearance when dry. 

Grading — There are three grades of 
corn: Fancy, being the best; Extra Standard, 
being next best; and Standard, being the 
lowest of the grades. 

FEATURED BRANDS 
Point Loma: Bantam Crushed, Maine, Tiny 

Grain, Whole Bantam. 
Richelieu Fritterkorn. 

OTHER BRANDS 
Silver Gate Shoe Peg; Kornlet; Epis-de- 

Mais (tiny corn) from France (in glass) 

President Bantam, President Crosby. 

CHILIS 

FEATURED BRAND 
W. B. Wax Peppers. 

OTHER BRAND 
Trappey Tabasco Green and Red Peppers. 

HEARTS OF PALM 

What It Is — Hearts of Palms is a de- 
licious salad vegetable which is cut out 
from the hearts of a certain variety of tro- 
pical palm trees. As a hot vegetable it is 
served with Hollandaise sauce, or as a cold 
salad with vinaigrette sauce or French dres- 
sing. It is also cut into strips and served in 
salads. 

FRESH VEGETABLES 

Only The Best — Carefully selected 
purveyors assure Model patrons of only the 
best in all varieties of fresh vegetables 
when in season. Our stock of fresh vegeta- 
bles includes the following: 

Asparagus 

Beans — Lima, String, Wax. 

Mushrooms — Fresh hot house. 

Onions — Boiling, Fresh Green, White. 

Pfppfrs — Bell, Chili, Spanish Sweet. 



Burbanks, Idaho. Salinas, 



SALT AIR 

TINY SWEET PEAS 
from the Puget Sound District 

It's the salt air that makes these 
peas so sweet and tender 

Rich in iodine content 



Potatoes 
Shima, Sweet. 

Squash — Cream, Crook Neck, Sweet Po- 
tato, White Summer Italian. 

Miscellaneous — Artichokes, Broccoli, 
Beets, Brussels Sprouts, Cabbage, Cauli- 
flower, Carrots, Celery, Celery Root, Corn, 
Cucumbers, Egg Plant, French Endive, Gar- 
lic, Horseradish Root, Lettuce, Mint, Okra, 
Oyster Plant, Parsley, Peas, Pumpkins, Rhu- 
barb, Spinach, Tomatoes, Water Cress. 

HOMINY 

What It Is — Hominy, or lye hominy, is 
prepared from white corn treated with a 
hot lye solution to loosen the tough hulls. 
After the hulls are removed the whole 
corn is then cooked until tender and put in 
cans with weak brine. 

FEATURED BRAND 
Point Loma Hominy. 

KRAUT 

What It Is — Sauerkraut is a German 
preparation of pickled cabbage. Close heads 
of white cabbage are cut into fine shreds, 
placed in layers in a tub with salt, pepper 
and other spices, and allowed to ferment 
after considerable pressing and pounding. 
Strong brine is then poured over and it is 
packed away for use. 

FEATURED BRAND 
Point Loma. 

MISCELLANEOUS 

Bamboo Shoots, Point Loma Parsnips. 

MUSHROOMS 

What They Are — Mushrooms are a 
great class of edible fungi which grows 
both wild and cultivated. There are innum- 
erable varieties, the most common of which 
is the button Mushroom. 

Grading — Domestic canned mushrooms 
are graded as follows: (1) Miniature 
Whole Mushrooms without stems which 
have from 100 to 110 to an 8-ounce can; 
(2) First Choice 60/80 whole mushrooms 
with short stems having 60 to 80 in an 8- 
ounce can; (3) First Choice 30/40 whole 
mushrooms with short stems counting from 
30 to 40 in 8-ounce cans; (4) Hotels, 
stems and pieces from any or all of the 
other grades. 

Imported mushrooms are graded as fol- 
lows: (1) Miniature, the smallest size but- 
ton without stems, 130 to 200 in an 8- 
ounce can; (2) Sur Extra Small, same 
grade as Miniature, but from 100 to 130 
to an 8-ounce can; (3) Extra, same grade 



CATALOG I FOOD ENCYCLOPEDIA 



91 



VEGETABLES— (Cont.; 



as No. 1 and No. 2. hue from 40 to 60 lo 
an 8-ounce can; (4) First Choice, same 
button as Extra, but more open and with 
stems', (5) Choice, very open, stems longer 
than those of First Choice, irregular in 
size; (6) Hotels, stems and pieces left over 
from the packing of other grades. 
FEATURED BRANDS 
First Choice in cans, Hotel Pieces and 
Stems, (glass), Powder, Jacob's Domes- 
tic Hot House, Sliced, Dried, Broiled. 

OKRA 

What It Is — Okra, sometimes known 
as Gumbo, is a highly delicious mucilagi- 
nous vegetable. It is used principally in 
making gumbo soups. It is cultivated prin- 
cipally in the Southern States. 

FEATURED BRAND 
Point Loma Baby 

PEAS 

Varieties — Canned — There are two 
principal varieties of canned peas; the 
Early June Peas which ripen in June, and 
the Sweet Peas which ripen in July. The 
The shape of the Early June Pea is per- 
fectly round, while the Sweet Pea is some- 
what irregularly shaped. Alaska Peas is the 
trade name for one of the two varieties of 
Early June Peas, the other being the Win- 
ner variety. The name in no way denotes 
the source of production. 

Size — The size of peas in no way deter- 
mines their quality or tenderness. The only 
reason that the smallest size peas cost more 
than the larger size is that they are very 
scarce, there being on an average of only 
two of them per pod. 

How Packed — Peas are packed in a 
brine of pure water, sugar and salt. 

Salt Air Peas — Are rich in nature's 
iodine. They have very tender skins and 
a flavor different from other peas. They 
are grown near the shores of San Juan 
Island where the ocean breezes blow. This 
is within a radius of between two and four 
miles from the cannery and makes for can- 
ning them within one and two hours, re- 
taining the natural flavor. 

FEATURED BRANDS 
B, & M. Garbanzo : Point Loma: Sugar, 

Petit Pots, Small Sweet Wrinkled; Salt 

Air. 

OTHER BRAND 
Au Gourmet French, in tins; Gold Label 

Dried Split in Green and Yellow; Pre- 
sident Early Garden. 

PIMIENTOS 

What They Are — Pimientos are a spe- 



cies of large sweet red peppers. They are 
prepared by boiling in oil, peeling .ind 
cooking. 

FEATURED BRAND 
Point Loma 

POPCORN 

What Makes It Pop — Pop corn con- 
tains a certain degree of moisture which, 
when heated, makes it explode. The heat 
pops the corn, breaking the coat of the 
grain, and the sudden release of the puffed 
while interior turns it inside out. 
FEATURED BRAND 
T. N. T. 

OTHER VARIETIES 
In Bulk, Jollytime. 

POTATOES 

Varieties — There are three principal 
varieties of potatoes: Irish, the common, 
ordinary, large size, coarse-skinned pota- 
toes; New Potatoes, which are small young 
Irish potatoes and have a thin yellowish 
skin; Sweet Potatoes, which are rich and 
golden in color, much sweeter and finer in 
flavor, and Yams, much like sweet pota- 
toes, but darker, smaller and finer in tex- 
ture. 

FEATURED BRANDS 
Pratt-Low Fancy Sweet Potatoes, Point 

Loma Sweet Potatoes. 

PUMPKIN 

Cooking Hint — First wash the pump- 
kin, cut a piece from one end and scrape 
out the seeds and loose pulp. Put a half- 
cup of water in a tube cake pan and place 
the pumpkin in it to bake, putting the ca- 
vity in the pumpkin over the tube. When 
done, the skin may be easily peeled off. 

FEATURED BRAND 
Point Loma 

SPINACH 

Varieties — There are two varieties of 
canned spinach — the winter pack and the 
spring pack. The spring pack is considered 
superior because the fresh spinach is better 
colored, more tender and succulent on ac- 
count of receiving the winter rains while 
growing. 

How Prepared — Canned spinach is 
cooked in the cans after the caps have been 
sealed on. No flavors or vitamins can es- 
cape. The brine in the canning is made up 
only of artesian well water and salt. Can- 
ned spinach needs nothing except warming 
to prepare it for serving. 



92 



HAMILTONS - - SAN DIEGO 



VEGETABLES— (Cont.) 



Warning — Some housewives take can- 
ned spinach and boil it for as long as fif- 
teen minutes. Besides spoiling the spinach, 
this is useless. Boiling water is only 210 
degrees Fahrenheit, while the California 
state laws require canners to cook spinach 
for at least 35 minutes at 252 degrees. It 
is necessary to use special pressure cookers 
to get this high temperature, so the house- 
wife cannot cook the spinach as well as has 
already been done. ' 

Nutritional Value — The nutritional 
value of fresh spinach is too well known 
to discuss here, but many people have their 
doubts about canned spinach. It can be 
stated without qualification that canned 
spinach is just as rich, if not richer than 
fresh spinach, in vitamins. 

FEATURED BRANDS 
Chimes Fancy, Point Loma. 

OTHER BRAND 
President. 

SQUASH 

Varieties — The principal varieties of 
winter squash are the Crook Neck squash 
which is white and yellow in color; the 
Hubbard squash which is very dark green 
to orange in color and moderately smooth 
to very rough and warty in skin; and the 
Marrow squash which is yellow in color. 

SUCCOTASH 

What It Is — Succotash is a mixed ve- 
getable dish originated by the Indian in the 
days of the Pilgrims, who called it Suk- 
qnttahhash. It consists of a mixture of 
green corn and either fresh or dried lima 
beans, the usual proportion being about 25 
per cent beans and 75 per cent corn. When 
dried lima beans are used, the government 
requires that this fact be stated on the label. 

FEATURED BRAND 
^oint Loma 

TOMATOES 

How Packed — Canned tomatoes are 



packed in their own juice, there being no 
water added. 

Solid Pack tomatoes are those packed 
whole with merely the skins removed. 

Tomato Puree — Tomato Puree is made 
from the pulp of tomatoes from which the 
skins, cores and seeds have been removed. 
This is cooked down to a heavy consis- 
tency, about that of canned tomato soup. 

Tomato Paste — Tomato Paste is con- 
centrated tomato puree and is made by 
boiling down the tomato puree under va- 
cuum. 

Hint — When a tin flavor is noticeable 
in canned tomatoes it can be removed by 
adding a little sliced onion during heating, 
using about a sixth of a medium sized oni- 
on to a pound can of tomatoes. 

FEATURED BRANDS 
Chimes Fancy, Point Loma. 

OTHER BRANDS 
Silver Gate Utah, California Tomato 

Paste.. 

TRUFFLES 

What They Are — Truffles are a queer 
sort of edible fungi, which are found al- 
most exclusively in a northern province of 
France. Truffles grow wild in the ground 
without any roots or growth above the 
ground and must be hunted by trained hogs 
with keen nostrils who locate the truffles 
by their peculiar aromatic odor. They are 
used for seasoning and garnishing. The 
flesh is rather meaty rather than vegetable 
in character. 

In tin and glass. 

VEGETABLES FOR SALAD 

What It Is — Canned vegetables for 
Salad usually consist of the following: Peas, 
beans, asparagus, carrots and turnips. 

FEATURED BRANDS 
Chimes, Point Loma. 

OTHER BRAND 
Macedoines-de-Legumes from France {in 
glass) 



VINEGAR 

What It Is — Vinegar may be described 
as a very dilute natural acid used for flav- 
oring purposes. Its usual constituent is 
acetic acid. 

Grading — Vinegar is graded by its 
acetic acid content. "40 grain" vinegar 
means that it contains 4 percent acid; "45 



grain" means that is contains 4*4 per cent. 

FEATURED BRANDS 
Crosse & Blackwell — Malt, Tarragon, 

Raspberry. 
Heinz — Malt, Cider, Tarragon, White 

OTHER BRANDS 
Bulk Cider and White, Guasti Red Wine 
Vinegar. 



CATALOG & FOOD ENCyCLOPfDlA 



93 



A 

Pace 

Abalone Steaks IS 

Adhesive 57 

Agar Agar 56 

AW 11 

Alligator Pears 50 

Allspice J'.i 

Almond Paste and Butter .... 67 

Almonds 66 

Amaiio 6S 

Ammonia 57 

Anchovies _ II 

Anchovy Sauce 80 

Angelique 52 

Antipasto 42 

Anisette 16 

Apple Base Preserves 73 

Apple Butter 73 

Apple Jelly 73 

Apple-Lemon Jelly 73 

Apples ...-47 & 60 

Apple Sauce 47 

Apricot Jam 73 

Apricot-Pineapple Preserves 74 

Apricot Preserves 74 

Apricots 47 

Arrowroot 83 

Artichokes, Canned 88 

A-l Sauce 79 

Asparagus. Canned 8S 

Asparagus Soup 83 

Avocados 50 



B 

Baby Foods— Health 56 

Bacon 62 

Baked Beans 88 

Bakery 8-9-10 

Baking Powder 60 

Bakery Products— Health .. 56 

Baking Soda 60 

Balcony Blend 27 

Bamboo Shoots 90 

Bananas 50 

Bar Le Due 73 

Barley 36 

Bath Bricks 58 

Bath Brushes 87 

Battle Creek Vegetable 

Gelatine 34 

Battle Creek Sanitarium.... 54 

Beans, Canned 88 

Beans, Fresh 90 

Beef 62 

Beef Broth 82 

Beef Extracts SI 

Beef Stsak Sauce 80 

Beers 14 

Beets, Canned 89 

Benedictine 18 

Ben Hur Drip Coffea 27 

Berkshire Hams and Bacon 62 

Berries 48 

Beverages 11 

Beverages — Health 54 

Bicarbonate of Soda 60 

Bing Cherry Preserves 7* 

Bird Food 71 

Bird's Dessert Powder 34 

Bitters 11 

Blackberries 48 & 50 

Blackberry Jam "° 

Blackberry Jelly 73 



INDEX 

Page 

Blackberry Pnaorvee 74 

Black Currant Jam 73 

Black Currant J.JIv 78 

Black Tea BG 

Black Pepper 3D 

Bleaches 57 

Bloaters .41 

Blue Rose Rice 

Blueberries 48 

Bluing 57 

Bohemian Rye Flour . 4fi 

Bombay Duck 41 

Bonless Herring 42 

Borax 57 

Bouillon 82 

Bouillon Cubes 82 

Bourbon 17 

Box Lunches 33 

Bran Products 36 

Brandied Cherries 48 

Brandied Marrons 66 

Brandies 16 

Bran Wafers 56 

Brazil Coffee 27 

Brazil Nuts 66 

Br;ad 3-9 

Breakfast Pastries 8-9 

Breakfast Cereals 36-37 

Breast-O-Chicken Tu 

Noodles 43 

Brer Rabbit Syrup 83 

Brie Cheese 25 

Broiled Mushrooms 90 

Brooms _ 57 

Broths 82 

Brown Sugar 85 

Brushes 57 & 87 

Buckwheat Flour 44 

Bulk Teas 86-87 

Buns 9 

Bunte's Candies 32 

Burbank Foods 54 

Burnt Onion Sauce SO 

Butter ?8 

Buttermilk 65 

Butter Substitutes 38 

Butterscotch Sauce 80 



Cake Flour 44 

Cakes 8 

California Fig Nuts, Agar 5f 

Calves Foot Jelly 73 

Camembert Cheese 25 

Candied and Glace Fruits.... 32 

Candies 31 

Candle Holders 58 

Candles 57 

Cane and Maple Syrup 83 

Cane Sugar .... 85 

Canned Fruits 46 

Cinned Milk 65 

r^nn-d Vegetables 88 

Can Openers ?8 

Capers 29 

Caraway Seed 30 

Cardamon Sepd 30 

Cirob Crumb' es 56 

Carrots, Fresh 90 

Cartons 70 

Cashew Nuts 66 

Cassia an 

Castile Soap 87 





Page 




BQ 














Celery Salt 

Central American Coffee 


10 

.... 27 


Champagne 

Cheddar Cheese 


14 

26 

.25-26 


Cherries 48 

Cherry Jam 


60 

& 51) 
73 


Chicken Broth 


82 

62 

62 

28 


Chili con Carne 

Chili Powder 

Chilis 


62 
29 
90 


Chili Sauce 80 

Chimes Canned Fruits and 

Vegetables 46 

Chinook Salmon 42 

China Green Tea 87 

Chinese Sauce 80 

Chloride of Lime 57 


Chocolate, Package 

Eating 

Chop Holders 


31-32 

26 

70 

82 




62 


Chow Chow 


71 

75 

.... 75 








... 23 


Cigarettes 


92 

81 
.... 81 




.... 29 


Citron Peal 


52 

50 




41 


Cleaning Fluids 


58 
.... 57 


Clothes Lines 

Clothes Pins 


57 

57 

.... 29 




15 


Cocktail Marrons 

Cocktail Recipes 


66 

13 

.... 26 


Cocoanut 50 


56 

& 66 
.41 




.27-28 


Coffee Cakes 

Coffee Substitutes 

Coffee. Soluble 


8-9 

28 

28 

17 


Columbia Coffee 

Colorings 

College Inn Tomn o Juu 

Condensed Milk 


42 
27 
29 

17 

38 

65 

29-30 


Confectionery A Sugrr... 
Confections 


85 
.31-32 



94 



HAMILTONS - - SAN DIEGO 



Page 

Consomme 82 

Cookies 9-lU 

Gooking Bags 70 

Cooking Oils 68 

Cooking Paper 70 

Cordials 15 

Cork Screws 58 

Corn and Cane Syrup S3 

Corn, Canned 89 

Corned Beef 63 

Corned Beef Hash 63 

Corn Flakes 36 

Corn Oil 68 

Corn Meal 36 

Corn Poppers 58 

Corn Products 36 

Corn Starch 83 

Cottage Cheese 25-26 

Cough Drops 32 

Crabapple Jelly 73 

Crabmeat 41 

Crabs 42 

Crackers 9-10 

Cranberries 48 

Cream Cheese 25 

Cream, Fresh 65 

Cream of Tartar 60 

Cream of Tomato Soup 83 

Cream Soups 83 

Cream Whips 65 

Crisco 38 

Crystalized Fruit 50 

Cuban Guava Paste 73 

Cube Sugar 85 

Cup Cakes 8 

Currant Jelly 73 

Currants 48 & 50 

Curry Powder 29 



Damson Plum 73 

Dates 49 

Dates, Imported 49 

Delicatessen 33 

Denicotinized Cigars 81 

Denicotinized Smoking 

Tobacco 81 

De Rocco Macaroni and 

Spaghetti 71 

Dessert or Fancy Tea Cakes 9 

Dessert Powdsrs J?4 

Diabetic Foods 56 

Dietetic Fruits 57 

Dietetic Vegetables 56 

Dill Pickles 77 

Disinfectants 57 

Dog Biscuits 71 

Dog Soap 71 

Domestic Beverage Syrups.. 24 

Door Mats 58 

Doughnuts 9 

Drinks 11-24 

Dry Sack 20 

Dry Mustard 29 

Dust Pans 58 

Dutch Cocoa 26 

Dyes 58 

D-Zerta 34 



Edam Cheese 25 

Egg Noodles 71 

Eggs _ 34 



Page 

Electric Light Globes 57 

Emmental Cheese 26 

Escoffier Red Wine 92 

Espiquet 78 

Evaporated Apples 47 

Evaporated Milk 65 

Extracts ..._ 35 

Extracts for Soup 81-82 

E-Zee-Freez 34 



Fancy Tea Cakes 9 

Farina 36 

Farinaceous 36-37 

"Farwell & Rhines Products 36 

Fat Products 38 

Fig Preserves 74 

Fig Pudding 74 

Figs 49-50 

Filberts 66 

Filter Sheets for Drip 

Coffee 70 

Finnan Haddie 41 

Fish 41-43 

Fish Paste 42 

Five O'Clock Tea 86 

Flake Tapioca S3 

Flavored Salts 30 

Florida Guava Jelly 73 

Florida Papaya Jelly 73 

Flour 44-45 

Food Ferrin 54 

Formay 38 

French Dressing 78 

French Pastries 9 

French Peas, Canned 91 

Fresh Egg Test 34 

Fresh Fruits 50 

Fresh Meats 61 

Fresh Milk 65 

Fresh Vegetables 90 

Frozen Dainties 7 

Fruit Jars 71 

Fruit Pies 9 

Fruit Salad 50 

Fruits 46-53 



Garlic Salt 30 

Gelatine 34 

Gherkins Pickles 77 

Gifford's Ascolano Olives.— 77 

Gimbal's Confections 32 

Gimbal's Fancy Mints 32 

Ginger 29 & 50 

Ginger Ale 23 

Gins 16 

Glace Fruit 50 

Glace Marrons 66 

Gluten Biscuit 54 

Gluten Bread 54 

Gluten Bran Flakes 54 

Gluten Flour 54 

Golden Bantam Corn 90 

Golden Hill Sorghum 84 

Gold Label Tea 86 

Gooseberries 48 

Gooseberry Jam 73 

Gorham Silver Polish 58 

Gouda Cheese 26 

Graham Flour 44 

Grandee Olive Butter 7fi 

Grandma's Molasses 84 

Grand Pa's Wonder Pine 



Page 

Tar Soap 87 

Grapefruit ~ — 50-51 

Grape Jelly 73 

Grape Juice 23- 

Grapelade 74 

Grapes 50 

Green Beans, Canned 89 

Green Gage Plum Jam 73. 

Green Olives 75- 

Green Mint 73 

Graen Tea 86 

Green Turtle Soup 82 

Grenadine 16- 

Groats 36 

Ground Mustard 29-30 

Gruyere Cheese 26 

Guasti Mint Jelly 73- 

Guasti Wine Jellies 74 

Guava Jelly 73 

Gum 32 

Gumbo Soup - 83- 

Gum Drop Novelties 32 

Gunpowder Tea 86 

G. Washington's Coffee 28 

H 

Ham _... 62 

Hamiltons Box Luncheon.... 33 

Hamiltons Butter 3S 

Hamiltons "Country Club" 
Chocolates & 

Confections 31 

Hamiltons "Finest Choco- 
lates & Confections 31 

Hamiltons "Pandora" 
Chocolates and 

Confections 31 

Hamiltons Tea Balls 8T 

Hamiltons Special Candy 

Creations 31 

Hand Soap 87 

Hash ..... 64 

Hay's Five Fruit 24 

Health Baby Foods 56 

Health Beverages 54 

Health Foods 54 

Heart of Palms 90 

Heinz Rice Flakes 37 

Her Majesty's Blend. 86 

Herrings 42 

Highland Maple Syrup 84 

Hip-O-Lite 60 

Hominy 36 & 90 

Honduras Rice 86 

Honey 83 

Horseradish 75 

Hostess Table Cloths 70 

Household Products 57-60 



I 

Ice Cream 7-72 

Ice Cream Powder 34 

Imperial Tea *7 

Imperial Walnuts 67 

Imported Macaroni 71 

Imported Marmalade 74 

Imported Mushrooms 90 

Imported Olive Oil 68 

Insect Killers 57 



Jams ^3 

Japan Green Teas 86 



CATALOG & FOOD ENCYCLOPEDIA 



95 



Page 

Jar Rubbers . 71 

Jar Toi» 71 

Jello 14 

14 
Jelly 71 

Jelly GlajM . 71 

Jelly Powder . ; 

Jiffy Lou B4 

J. Lemarchand French 

Boneless Sardines 48 

Jone* Dairy Farm Sausages 64 
Joyx Mate 51 

Julep Straws 7 ' 

Juices 28 

Junket, tablets, iwwders .... S-l 



Kaffee Hag 

KeiT Fruit Jars 72 

Ketchup 8J 

Kidney Beans, cello 

wrapped 89 

King's Flavoring Extracts.. 35 

Kippered Herring 42 

Knudsen's Buttermilk 65 

Knudsen's Cottage 

Cheese 25 

Kraft Cheese 2i 

Kraut 90 

Krusteaz 45 

Kumquats 51 



Lacto-Dextrin 54 

Lard 38 

Lard Substitutes 38 

Laundry Soap 58-59 

Laundry Tablets, etc 59 

Laxa 54 

Laxative Foods 54 

Layer Cakes 8 

Leaf Lard 38 

Leaveners 60 

Lemon Marmalade 73-74 

Lemons 50 

Lima Bean Flour 56 

Lima Beans, Canned 89 

Lima Beans, cello wrapped 89 

Limburger Cheese 24 

Limes ...50 

Liqueurs 15 

Liquors 16 

Loaf Meats 64 

Loaf Sugar 85 

Lobster 42 

Loganberries 48 & 50' 

Loganberry Jelly 73 

Loganberry Preserves 74 

Lozenges 82 

Lunch Sets 70 

Lye 57 

Lyons-iMagnus Glaccd 
Fruits 50 

M 

Macaroni 71 

Mace 30 

Mackerel 42 

Madeira 20 

Major Grey'e Sun 

Brand Chutney 75 

Malted Milk 65 



Pagi 

Malted Nut* . :,t 

Mandarin Fruit M 

Mandarin Saurv B0 

Mango Pickles 77 

Man goo 51 

Maple Sap Syrup K4 

Maple Sugar 85 

Maraschino Cherries 4s 

Marshmnllows 82 

Marjoram _ 30 

Marmalade 73-74 

Uju roni 66 

Martinelli's Cider 21 

Martini & Rossi 

Vermouth 12 

Matches 57 

Mate s7 

Mayonnaise 79 

Mazola 68 

Mead's Cereal .76 

Meats 61-64 

Medicinal Mineral Waters.. 24 

Melbetts 10 

Melon 50 

M-lon Pickles 77 

Meltose 54 

Meltose Sugar 54 

Mexican Coffees 27 

Milani's Chicken & 

Egg Noodles 71 

Milk Products 65 

Mince Meat 66 

Mineral Water 23 

Mint 30 

Mint Jelly 73 

Mints 82 

Minute Brew 56 

Mixed Pickles 77 

Mock Turtle Soup 82 

Molasses 84 

Mops — Dishes 58 

Mops — Floor 58 

Mosselle 20 

Mouse Traps 58 

Mrs. Weber's Egg Noodles 71 

Muscatel 21 

■Mushroom Broth 82 

Mushrooms, canned 90 

Mushrooms, fresh 91) 

Mushroom Gravy 80 

Mushrom Sauce 80 

Mustard — Dry 29 

Mustard — Prepared 29 

Mutton Broth 82 



N 

Naptha Soap 58 

Nectarines 50 

Noodles 71 

Nucoa 38 

Nut Butters & Paste 66 

Nutmeg 30 

Nutradiet Fruits 5fi 

Nutradiet Vegetables 56 

Nuts 66-67 

Nuts, Salted 32 



Oatmeal 36 

Oats 36 

Oil— Household 58 

Oils 68-69 

OVra 91 

Old Monk Olive Oil 69 



Page 

Old Monk Queen Olives TT. 

Old Monk Russian Dresatnn 79 
Old Monk Salad R tcipat 7fl 

Old Monk Stuffed Olives 76 

Oleomargarine 88 

Oleo Oil 88 

Olive Mutter 76 

Olive Oil 68 

Onion Salt 30 

Onion Soup SJ 

Oolong Tea s7 

Orange Blossom T:n 86 

Orange Marmalade 74 

Orange Pekoe Blend B6 

Oranges 60-51 

Ovaltine 56 

Ox Tail Soup 83 

Oysters 42 



Pails 58 

Pancake Flour 45 

Paper Bags 70 

Paper Cups 70 

Paper Doilies 7f) 

Paper Forks 70 

Paper Napkins 70 

Paper Plates 70 

Paper Products 70 

Paper Spoons 70 

Paprika 30 

Paraffin Wax 71 

Paralax 54 

Paramels 54 

Parmesan Cheese 26 

Parsnips 90 

Passion Fruit J-m 73 

Passion Fruit J l"y 73 

Passion Fruit Juice 23 

Paste Foods 71 

Pastilles 32 

Pastry Flour 45 

Pate De Foi? Gras 64 

Patent Bailey 36 

Patent Flour 44 

Patapar 70 

Peach Jam 73 

Peach Preserves 74 

Peaches 50-51 

Peanut Butter 67 

Peanuts 67 

Pearl Barley 36 

Pearl Tapioca 83 

Pears 50 & 52 

Peas, canned 91 

Pecano Meal 56 

Pecans 67 

Pectin Products 71 

Peels 52 

Peppers 30 

Perri^r Water 24 

Pet Products 71 

Picalilli 76 

Pickled Figs 49 

Pickles .... 78 

Pie Crust. Prepared 45 

Pies 9 

Pimientos 91 

Pin Money PickWs 74 

Pineapple — Canned 52 

Pineapple Cheese 25 

Pineapple Juice 23 

Pineapple Preserves 74 

Pine Nuts 67 

Pink Beans cello wrapped.. 89 

Pipe Solvents 58 

Pistachios 67 



96 



HAMILTONS - - SAN DIEGO 



Page 

Plum Jelly 73 

Plum Pudding 74 

Plums 50 & 53 

Poland Water 24 

Polishes 58 

Popcorn 91 

Poppy Seed 30 

Potato Starch 83 

Potatoes 91 

Potted Crab 42 

Poultry Seasoning 30 

Powdered Milk 65 

Powdered Sugar 85 

Prepared Coffee 27-28 

Prepared Mustard 29-30 

Preserves 74 

Px'eserving Supplies 71 

Protose 54 

Prunes 53 

Puddings 74 

Puffed Rice 37 

Pumpkin, Canned 91 

Punch 22 

Puree De Foie Gras 64 

Psylla 54 

Q 

Quince Jelly 73 

R 

Raisins 53 

Raspberries 48 & 50 

Raspberry Jam 73 

Raspberry Jelly 73 

Raspberry Preserves 74 

Ravioli 64 

Red Currant Jam 73 

Red Currant Jelly 73 

Reefer's No-Moth 57 

Relishes 75-76-77 

Rennet 35 

Rice 37 

Rich Wine Jelly 74 

Ridgways Gold Label Tea.. 86 

Ripe Olives 76 

Rolled Oats 36 

Roll Mopse 42 

Rolls 9 

Romanoff Caviar 41 

Roquefort 25 

Royal Ann Cherry 

Preserves 74 

Rum 18 

Russian Caravan 87 

Rye Flour 45 

Ryvika Crispbread 10 

s 

Sage 30 

Sago 83 

Salads 33 

Salad Dressings 78 

Salad Oils 68 

Salami 64 

Salmon 42 

Sal Savita 54 

Sal Soda 58 

Salt 30 

Salt Air Peas 90 

Salts. Flavored 30 

Sani-Flush 58 

Sanka 28 

Sap Sago Chsese 26 

Sardines 43 

Sauces 79-80 

Sauer Kraut 90 



Page 

Sauer Kraut Juice 56 

Sausages 64 

Savita Yeast 55 

Savory 30 

Schilling Baking Powder .... 60 

Schilling Tea 87 

Scotch Style Oatmeal 37 

Scouring Pads 58 

Seed 30 

Sesame Oil 68 

Shaving Soaps 87 

Shelf Paper 70 

Shoe Peg Corn 90 

Shopping Bags 70 

Shredded Cocoanut 66 

Shrimps 43 

Silver Cake 9 

Silver Label Tea 87 

Smoker's Supplies 81 

Snails 64 

Soap Chips 59 

Soap Flakes 59 

Soaps 58 

Sockeye Salmon 42 

Soda 58 

Sod-. Pop 24 

Sorghum S4 

Souffle Cases 70 

Soups 81-83 

Soy Bean Biscuit... 54 

Spaghetti 71 

Spices 29-30 

Spinach, Canned 91 

Split Peas 91 

Squash 90-92 

Starch 59 

Starches 83 

Sta-Whip 65 

Stilton Cheese 26 

Strawberries 48-50 

Strawberry Jam 73 

Strawberry Jelly 73 

Strawberry Presents 74 

Succotash, Canned 92 

Sugar 85 

Sun Brand Chutney 75 

Sweet Mixed Pickles 77 

Syphonettes 58 

Syrups 83-84 

Syrups for Beverages 24 

T 

Tabasco Sauce 80 

Tacks 58 

Talcum Powder 87 

Tamales 64 

Tangerine Marmalade 74 

Tangerines 50 

Tao Tea Balls 86 

Tapioca 88 

Tar Soap 87 

Tarragon Vinegar 92 

Tea 85 

Tea Cakes 9 

Tea Cookies 9 

Tea Gard2n Jelly 73 

Thconett 22 

Thyme 30 

Thousand Island Dressing.... 79 

Tile Porcelain Cleaners 57 

Tobacco 81 

Toddy 56 

Toilet Goods 87 

Toilet Paper 70 

Toilet Soap 87 

Tomato Bouillon 82 



Page 

Tomato Catsup 79 

Tomatoes, Canned 92 

Tomato juice 23 

Tomato Preserves 74 

Tomato Sauce 80 

Tomato Soup ; 83 

Tongue 64 

Tootn Pasta 87 

Toothpicks 60 

Towels 70 

Truffles 92' 

Truffle Sauce 80 

Tubs 58 

Tuna 43 

Turmeric 30 

V 

Vanilla 35 

Vegetables, Canned 88 

Vegetables for Salads, 

Canned 92 

Vegetables, Miscellaneous, 

Fresh 90 

Vegetable Soup 83 

Vegex 56 

Vegex Almonds 56 

Venezuela Coffee 27 

Vermont Maid Syrup 83 

Vermouth 18 

Vinegar 92 

Volga Russian Caviar 41 

w 

Walnuts 67 

Wash Boards 60 

Wash-Up Kits 70 

Water Crystals 24 

Watermelon Pickles 78 

Water Softeners 60 

Wax 71 

Waxed Paper 70 

Wedding Cakes 8 

Wesson Oil 68 

West Indian Coffees 27 

W. H. Y 28 

Wheat Cereal 37 

Whisky 17 

White Beans, cello 

wrapped 89 

White Flour 45 

White King Granulated 

Soap 59 

White Pepper 30 

White Rock Water 24 

White Vinegar 92 

Whole Wheat Flour 45 

Wieland Bros. Circle X 

Brand Cheese 25 

Wieland Bros. Products 25 

Wild Bramble Jelly 73 

Wild Rice 36 

Wines 19-22 

Wine Jellies 74 

Wine Vinegar 92 

Worcestershire Sauce 80 

Y 

Yeast 60 

Youngberries 48 

Young Hyson Tea 87 

z 

Zwieback 56 



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